Ingredients:

  • 3 lbs chicken thighs (bone-in, skin removed)
  • 10 cups cold filtered water
  • 1 large white onion, halved
  • 4 cloves garlic, smashed
  • 2 tbsp sea salt
  • 2 large Russet potatoes, peeled and cut into 2-inch chunks
  • 3 large carrots, peeled and sliced into thick rounds
  • 2 ears of corn, husked and cut into 3-inch rounds
  • 2 celery stalks, chopped into large pieces
  • 2 large zucchini or Mexican Grey Squash, thick half-moons
  • 1/4 head green cabbage, cut into thick wedges
  • 1 bunch fresh cilantro, tied with kitchen twine

Instructions:

  1. Place the chicken, water, onion, and garlic in an 8-quart stockpot. Bring to a gentle boil until a gray foam forms on the surface.
  2. As grey foam (impurities) rises to the surface, use a skimmer or large spoon to remove and discard it. Continue for 5–8 minutes until the broth remains clear.
  3. Stir in the sea salt, potatoes, carrots, celery, and corn. Reduce heat to medium-low, cover partially, and simmer for 20 minutes until root vegetables are slightly tender.
  4. Add the zucchini, cabbage wedges, and the bunch of cilantro. Simmer for an additional 10–15 minutes until the zucchini is tender but not mushy and the chicken reaches an internal temperature of 165°F.
  5. Remove the onion halves and cilantro bundle before serving. Serve hot with lime wedges, avocado slices, and warm corn tortillas.