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.
Ingredients
- chicken leg quarters: 5 pound
- water: 2 gallons
- garlic: 2 Tbsp (minced)
- salt: 2 Tbsp
- garlic powder: 1 Tbsp
- chicken bouillon: 1 cube
- carrots: 4 piece (cut into large chunks)
- potatoes: 4 piece (cut into large chunks)
- zucchini: 4 piece (cut into large chunks)
- chayote: 1 piece (cut into large chunks)
- white onion: 1 piece (cut into large chunks)
- cilantro: 0.5 bunch (chopped, fresh)
Metric Conversion
Stages of cooking
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Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
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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.
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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.
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Stir chopped cilantro into soup. Simmer for 5 minutes and serve.
