Ingredients

• 5 pounds chicken leg quarters
• 2 gallonss 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
• 0.5 bunches fresh cilantro , chopped

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
3. 3 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.
4. 4 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.
5. 5 Stir chopped cilantro into soup. Simmer for 5 minutes.
6. 6 Serve hot and enjoy!

Nutrition per serving