Ingredients
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5 pounds Chicken leg
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2 Water
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2 Tablespoons Garlic
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2 Tablespoons Salt
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1 Tablespoon Garlic Powder
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1 cube chicken bouillon
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4 carrots
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4 Small zucchini
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4 Potatoes
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1 Chayote
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1 White onion
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½ bunch Fresh cilantro
Directions
This caldo de pollo turned out really well for my first attempt! I think warm corn tortillas, refried beans, and a side serving of Spanish rice go really well with this chicken vegetable soup.
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Steps
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1
Done
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Place the chicken legs in a large stockpot and add enough water to cover. Add the chopped garlic, salt, and garlic powder. |
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2
Done
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Cover and bring to a boil over high heat. Simmer until the chicken is coming off the bones, about 1 to 2 hours. |
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3
Done
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Once the chicken bouillon cube has dissolved, mix in the carrots, potatoes, chayote, and white onion. Reduce heat to medium and simmer until potatoes and carrots are tender, 45 to 1 hour. |
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4
Done
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Chop the cilantro and add it to the soup. Simmer for 5 minutes, then serve. |
