3poundsskin-on, bone-in chicken thighswhole chicken or chicken legs
3celery stalkscut into large pieces
1largewhite onioncut in half
4large clovesfresh garlic
3largecarrotscut into large pieces
5sprigsfresh Italian parsley
5peppercorns
2bay leaves
0.5teaspoondried marjoram
0.5teaspoondried thyme leaves
Soup
4zucchini squashsliced
4largecarrotssliced
2earsof cornfresh or frozen (defrosted) cut into 3 sections each
1tablespooncoarse sea salt
2limescut into wedges
.25cupchopped cilantro
Mexican ricefor serving - about half to one-cup per serving
Instructions
Simmer chicken thighs in 8 cups of water with celery pieces, garlic cloves, onion halves, marjoram, oregano, peppercorns, parsley, and bay leaves in a large Dutch oven or large pot. Cover and bring to a boil. Add more water if needed to cover all the ingredients.
Reduce heat and let simmer for 50 minutes, partially covered with the lid.
Skim the foam/fat off the top of the broth. Reserve the chicken broth and discard everything but the chicken. Remove the chicken and set aside to cool.
Once chicken is cool enough to handle, remove the meat from the bones and shred or chop into bite-sized pieces. Or leave whole if you prefer.
Add the sliced carrots, squash, corn, and salt with the reserved broth to the original pot. Cover and simmer until vegetables are tender and cooked through, about 20 to 30 minutes.
Add a scoop of cooked rice to each serving bowl, and shredded chicken meat before lading in the soup.
Serve with lime wedges, chopped cilantro, slices of avocado, and warm corn tortillas.
Notes
Leftovers can be stored in the refrigerator, in an airtight containers for up to 5 days. To reheat, simply bring the soup back to a simmer on the stove – or reheat in separate bowls in the microwave.
Chicken caldo can be frozen, but it’s recommended to freeze the broth and vegetables separately from the chicken to maintain the best texture.
You can customize your soup with chickpeas, green cabbage, chayote squash, or black beans. Adjusting the spice level with serrano or jalapeño chilies, or hot sauce for a spicy Mexican soup.