Ingredients:
- 4 pounds of chicken leg quarters
- 2 gallons water
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon of poultry seasoning
- 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 large white onion, cut into large chunks
- 1/2 bunch fresh cilantro, chopped
Directions:
* Prep Time: 20 minutes
* Cook Time: 1 h 50 minutes
* Ready In 2 h 10 minutes
* Cook Time: 1 h 50 minutes
* Ready In 2 h 10 minutes
1. Place chicken legs into a large stock pot and pour water over chicken; add salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in poultry seasoning and let dissolve.
2. Mix carrots, potatoes, zucchini and onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.
2. Mix carrots, potatoes, zucchini and onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.
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