Serves 4-6 servings Prep time ~10 mins Cooking time ~25 mins
In Ecuadorian cuisine, we eat A LOT of soup. Growing up, we almost always had a soup with every dinner. There are soups for all occassions & from all regions, but this recipe is dear to my heart because it's one of those dishes that ALWAYS makes me feel better. We call this soup "the miracle soup" in my family. Anytime someone was sick, my Abuelita would make this soup and you would instantly feel better; It's honestly better than any medicine.
6-8 chicken legs or thighs (bone-in)
1 white onion
2 garlic cloves
2 large carrots
2 large potatoes
2-3 pieces of celery
Chicken broth or 2 packs of chicken bouillon seasoning
Salt & pepper to taste
optional: a handful of chopped cilantro fro garnish
Bring 6 cups of water to boil in a large pot.
Add in the chopped onion, garlic + chicken bouillon seasoning & let cook for 2-3 mins.
Next, season the chicken with Abuelita's aliño and add into the pot. Cover & let cook for 15 mins.
Peel & chop the potatoes, carrots & celery into similar sizes & add to the pot. Add salt & pepper to taste and let cook for about 10 more mins or until potatoes & carrots are fork tender.
Serve with sliced baguette or bolillo & enjoy!