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Ingredients
- 2Â 1/2 quart water
- 1 whl chicken - (2 1/2 to 3 lbs)
- 3 x bay leaves
- 1 Tbsp. salt
- 1 Tbsp. grnd cumin
- 1 tsp freshly-grnd black pepper
- 1 x fresh basil sprig
- 4 whl cloves
- 4 x garlic cloves
- 1 Tbsp. dry oregano
- 2 x zucchinis minced
- 2 x carrots sliced
- 1 lrg green bell pepper minced
- 1 med onion minced
- 1 can chickpeas - (15 1/2 ounce) rinsed, liquid removed
- Â Â Tomato Rice (see recipe)
- Â Â Minced fresh cilantro
- Â Â Minced green onions
- Â Â Chopped jalapeno pepper
- Â Â Coarsely minced tomato
- Â Â Minced avocado
Directions
- Combine first 7 ingredients in a large stockpot; bring to a boil, skimming surface to remove excess foam.
- Process whole cloves, garlic, and oregano in a food processor till finely minced.
- Add in garlic mix to broth, and cook, stirring occasionally, 35 min or possibly till chicken is done. Remove chicken from broth, and cold. Skim fat from broth, and set broth aside.
- Skin and bone chicken; shred chicken, and set aside.
- Add in zucchini and next 4 ingredients to broth; bring to a boil, and cook 5 min. Add in chicken. Serve with Tomato Rice and desired toppings.
- This recipe yields 3 qts.
- Comments: Refrigeratethe broth overnight. This allows the fat to solidify and come to the surface, making it easier to skim; it also reduces calories.
- Yield: 3 qts
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