This caldo de pollo turned out delicious on my first attempt! I like to serve this chicken vegetable soup with warm corn tortillas and a side of Spanish rice and refried beans.

Ingreadient

• 5 pounds chicken leg quarters
• 2 gallons water
• 2 tablespoons minced garlic
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 cube chicken bouillon
• 4 large carrots, peeled and cut into large chunks
• 4 large potatoes, peeled and cut into large chunks
• 4 zucchini, cut into large chunks
• 1 chayote, cut into large chunks
• 1 large white onion, cut into large chunks
• ½ bunch fresh cilantro, chopped

Direction

 

1. Gather the ingredients.
2. Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
3. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
4. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
5. Stir chopped cilantro into soup. Simmer for 5 minutes.
6. Serve hot and enjoy!

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