Ingredients
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
Directions
Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
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.
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.
Stir chopped cilantro into soup. Simmer for 5 minutes and serve.
Tips
The pot should be covered with a lid at all times when you are not adding ingredients.
I didn’t add much salt to the recipe, so feel free to add more to your liking.
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