Ingredients

The following ingredients have 8 Servings
  • 4 lbs chicken ((chopped - or use bone-in chicken thighs and legs))
  • 8 cups water
  • 1/2 Tbsp salt
  • 1/2 medium white onion ((chopped))
  • 1 Tbsp garlic ((chopped or minced))
  • 3 ribs celery ((chopped))
  • 2 large carrots ((chopped))
  • 1 cube Knorr chicken bouillon
  • 1/4 cup cilantro ((chopped))
  • 1 jalapeno ((sliced))
  • 2 zucchini ((halved lengthwise, then sliced))

Instruction

  • Place the chicken with water in a large stock pot. Bring to a boil over medium high heat until foam starts to form. Skim foam from the surface and discard it.
  • Reduce heat and add the onion, garlic, carrots, celery and bouillon cube. Simmer for 30 minutes.
  • Check the chicken for doneness, remove and set aside to cool (to shred or dice into bite sized pieces, typically the legs are left on the bone).
  • Add the zucchini, jalapeno and cilantro while the chicken cools enough to handle.
  • Shred the cooled chicken, or dice into bite size pieces and return to the broth. Remove any additional foam or fat that rises to the surface.
  • Simmer for an additional 10 minutes, taste and adjust seasoning if necessary.
  • Remove from heat and serve over rice that is portioned into your bowls. Garnish with sliced avocado and lime wedges.