As featured on Recipe Club's Meal Train episode

Adapted from All Recipes 
https://www.allrecipes.com/recipe/231097/caldo-de-pollo/ 

Caldo de Pollo 
John Hong

Serves 6-8

Caldo 
Whole 5-lb chicken — better broth with bones, skin, collagen
2 Tbsp minced garlic
1 Tbsp garlic powder
1 drop white soy
4 large carrots, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 large white onion, cut into large chunks
3 ears corn
1 avocado, sliced
2 Tbsp salt

1. Place the full chicken into a large stockpot. Pour water over the chicken until submerged. Add minced garlic, salt, garlic powder, and a drop of white soy to add umami. Cover and bring to a boil over high heat. Reduce to a simmer for 1 hour. 

2. After 1 hour, take the chicken out and pick all of the meat. Put the bones, skin, and other extra bits back in the broth and let it simmer for 1 more hour.

3. Reduce heat to medium-low and simmer for 30 to 45 more minutes.

4. Dice onion, celery and zucchini. Add corn with diced vegetables to a pan. Heat until vegetables are cooked to your liking. Cook separately for added storage flexibility and the opportunity to customize each bowl to the person’s liking.

5. Stir relish into soup. Simmer for 5 minutes.

6. Serve hot with sliced avocado on top and enjoy! Freeze any leftovers.

Relish
½ bunch cilantro, chopped
1 onion, diced
2 cloves of garlic, diced
1 bunch scallion, diced
10 Thai Bird chilies, diced
2 heirloom tomatoes
2 limes
1 tsp fish sauce

1. Add cilantro, onion, garlic, scallion, and chilies in a small bowl. Squeeze tomatoes so that the pulp and juice fall into the bowl. Add fish sauce. Squeeze lime into the bowl. Stir until combined.