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Chicken Caldo Soup

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PREP TIME
20 min
COOKING TIME
110 min
TOTAL TIME
130 min
SERVINGS
8 servings
Lunch Soup
Chicken Caldo Soup
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
  • 1/2 bunch fresh cilantro, chopped
Instructions
1
Acquire the necessary components for preparation.
2
Place chicken legs into a substantial stockpot; pour water over the chicken, taking care to submerge all pieces. Add minced garlic, salt, and garlic powder for enhanced flavor.
3
Seal the pot and initiate a vigorous boiling process over high heat. Gradually decrease the heat to a low simmer, allowing the chicken to cook for an extended period of time, typically 1 to 2 hours, until the meat becomes easily detachable from the bones.
4
Introduce a chicken bouillon cube into the pot, stirring until it has fully dissolved. Add sliced carrots, diced potatoes, zucchini, chayote, and chopped white onion to the pot. Continue cooking at a medium-low heat for approximately 45 minutes to 1 hour, or until the carrots and potatoes have reached a tender state.
5
Stir in some chopped cilantro towards the end of cooking, allowing its flavors to mingle with the soup. Allow the mixture to simmer for an additional 5 minutes before serving.
6
Serve the prepared dish hot, and indulge in its delicious flavors!