"Caldo de Pollo" (Mexican Chicken Soup)

Prep Time15 mins

Cook Time2 hrs

Servings: 8

Author: Julie

14 cups Water A large pot filled about half-way.
1 Whole Chicken
1 Small Onion
2 Bay Leaves
2 Cloves of Garlic
1 tsp Salt
2 tbsp Chicken Flavor Bouillon I used powdered, you can also use 2 small pre packaged cubes.
2 Large Russet Potatoes Peeled, rinsed, and chopped into large chunks.
3-4 Zucchini Rinsed and chopped into large chunks.
4 Carrots Peeled and chopped into large chunks.
1/2 cup Cilantro + more for garnish.
Lime For garnish.

Bring water to boil in a large pot.
As the water begins to boil, cut washed chicken separating the breasts, thighs, wings, drumsticks, and backbone.
Add the chicken pieces, onion, garlic, bay leaves, chicken bouillon and salt to the pot. Set the stove to medium low, cover and let it cook for 1 hour. Longer is okay, the broth becomes more flavorful. NOTE: Skim the white "matter" that surfaces to the top when boiling. Use a fine mesh strainer.
After chicken has been cooking for about an hour, add the rest of the vegetables except for the cilantro and cook for another hour covered.
After one hour, check the veggies to make sure they are fully cooked. Add cilantro.
Add lime juice and more fresh cilantro when ready to serve.