- 1 whole chicken (cut up if possible)
- 3 quarts water
- 1 medium size onion
- 1 tablespoon salt
- 3 carrots
- 4 celery stalks
- 3 zucchini
- ½ large tomato
Place the water to boil with salt and whole onion. If not cut up already, carefully cut the chicken into pieces: breast, thighs, legs, wings. Once water is boiling, add the chicken pieces into water and lower your heat to medium low to simmer for 15 minutes. Remove the chicken and set aside to cool. Meanwhile, you can slice the carrots, celery and Italian squash, and dice the tomato and place vegetables into the chicken stock. Bring to boil for 10 minutes. Drop your flame down to med low again and let simmer for 5 minutes.
While the stock is simmering, use a big serving spoon to remove some of the fat floating in the pot. Place de-boned or whole chicken parts into bowls and ladle soup and vegetables over the chicken. Garnish servings with chopped cilantro. Save unused cups of chicken stock to use in other recipes. Serve the soup with chopped cilantro, onion and tomatoes on the side as a nice garnish and flavor enhancer.
You can use skinless chicken in this soup if you wish. Traditionally, the soup is made with the skin on as it enhances the flavor and you can remove whatever fat you don't want.