8-10 Chicken Legs
THE VEGGIES:
2-3 potatoes (clean and quarter)
2-3 stalks celery (cut into 2 inch pieces)
4-5 ears of corn (break in half)
1 Chayote (a potato-like green Mexican veggie: cut into quarters)
2-3 carrots (cut long ways and into 2 inch pieces)
1/2 head of cabbage (cut again in half or quarter)
1 onion (cut into quarters)
1 bunch cilantro (chopped)
garlic
oregano
thyme
salt
At the grocery store I go to, I can buy a pack of the veggies that go into this soup. If you are not able to find all the veggies in a pack, I listed them out for you. I add extra corn, carrots and another potato on top of the pack as well.
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| Skim off the oils and scum of the chicken legs. |
How to make it:
Boil chicken legs in a large pot of salty water with one teaspoon-tablespoon of jarred garlic and 1/2 to 1 onion cut into quarters. Water should completely cover the chicken with plenty of room for the veggies that will be added later. While cooking, skim off the bone marrow scum that bubbles at the top about two times. This will create a nice clear broth. When legs are cooked (after about 40 minutes) add all the veggies. Make sure there is enough salt. My husband always adds more salt than I do and his always tastes better. Add about 1 tablespoon oregano, one tablespoon thyme and one tablespoon garlic. Last time I made this, I used garlic powder and it worked out well. Cook for another 20 minutes until the veggies are tender and they sink into the broth.
Boil chicken legs in a large pot of salty water with one teaspoon-tablespoon of jarred garlic and 1/2 to 1 onion cut into quarters. Water should completely cover the chicken with plenty of room for the veggies that will be added later. While cooking, skim off the bone marrow scum that bubbles at the top about two times. This will create a nice clear broth. When legs are cooked (after about 40 minutes) add all the veggies. Make sure there is enough salt. My husband always adds more salt than I do and his always tastes better. Add about 1 tablespoon oregano, one tablespoon thyme and one tablespoon garlic. Last time I made this, I used garlic powder and it worked out well. Cook for another 20 minutes until the veggies are tender and they sink into the broth.
Serve soup in a large bowl with a scoop of rice in the bottom of the bowl.
On table have quartered limes and red salsa (recipe to come) or hot sauce.
Ready to eat? Squeeze a lime (or four) into the soup and enjoy.
I plan to measure the salt that is added and including more exact measurements. Really, if there is not enough salt, you will get a kind of earthy taste. Adding the right amount of salt will heighten the flavor.
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