Photo: Lily Banse
Crillo de Pollo
17 ingredients
40 min + 1 hr 10 min
6 large servings
openrecipes
"This is a traditional Argentinean soup, it is meant to be very thick! It is simple and most people have to experiment with the ingredients to make it spicy enough for their family. This is how we have found we like it!"
Estimated Nutrition (whole recipe, rough)
619
Calories
47g
Protein
16g
Fat
75g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Arrowroot | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic, minced
- 1/2 teaspoon crushed dried thyme
- 2 bay leaves
- 2 large onions, chopped
- 3 baking potatoes, peeled and cubed
- 2 quarts chicken stock
- 6 carrots, peeled and cut into 1-inch pieces
- 3 ears corn, husked and cut into thirds
- 1/2 cup cream
- 1 egg yolk, beaten
- 2 teaspoons arrowroot, mixed with
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes