24 cups water6 chicken wings4 whole chicken breasts, boned4 chicken thighs with pierns2 onions, cut into scantlings1 head of garlic, peeled4 carrots, peeled and sliced4 turnips, peeled and sliced2 small pores cut4 sprigs of parsley2 bay leaves2 sprigs of tomatillo2 sprigs of marjoram1/2 teaspoon peppersalt to taste
GARNISH:1 1/2 cups rice, cooked3 cans of 200g of corn kernels, drained2 cans of fresh cheese or panela, chopped2 cans of 100g of chipotle peppersthe chicken, chopped1 1/4 medium onions, finely chopped8 green chilies, finely chopped2 ripe avocados, sliced1 cup cilantro8 lemons or to taste, sliced
In a hot pot the water and cook the chicken. Spray it and add the vegetables and seasonings; Cook over low heat for 1 _ hours. Allow to cool, degrease and strain. In a tureen serve the boiling chicken broth along with the rice.
In a plate place the garnishes so that each dish completes the broth to your liking.
The perfect soup for a gloomy or cold day that you can always make in a pinch with the simple ingredients that it calls for.