By Jordan Farhang
Staff Writer
- 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 of fresh cilantro, chopped
Instructions
- Step 1
Place chicken legs into a large stockpot and pour water over the chicken. add garlic, salt, and garlic powder. - Step 2
Cover and bring to a boil over high heat. Reduce to a simmer and cook until the chicken meat falls off the bones, 1 to 2 hours. - Step 3
Stir in chicken bouillon cubes and let dissolve. - Step 4
Add carrots, potatoes, zucchini, chayote, and white onion to the pot. Adjust heat to medium-low and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. - Step 5
Stir chopped cilantro into the soup. Simmer for 5 minutes and serve.