Healthy Caldo de Pollo (Mexican Chicken Soup)

1. In a large pot, add 2.25 liters of water and allow it to warm up.
2. Chop the celery into thirds. Add the chicken, onion, chopped celery, garlic cloves, and chicken bouillon (can substitute for salt) into the pot and once the water reaches a boil bring it down to a simmer. Cover and cook chicken for 20-25 minutes or until fully cooked.
3. While the chicken is cooking, peel and chop the vegetables - potatoes, carrots, chayote, and zucchini. Make sure to chop the vegetables into larger pieces. Small pieces will lose their shape as it cooks. Divide the corn into halves.
4. Once the chicken is cooked, remove it from the pot and shred.
5. Remove the celery and onion as well. These can be discarded.
6. Add the shredded chicken back into the pot and add the potatoes, carrots, chayote, and cilantro. Cover and cook for 20-25 minutes or until the vegetables are soft enough to bite but firm enough to hold their shape.
7. Add in the zucchini and cook for 5-7 minutes on low heat. Turn off the heat and cover for 10 minutes. The zucchini will continue to cook.
8. Uncover and add seasonings to taste.
9. This recipe can be enjoyed immediately or stored in the fridge as meal prep. Each serving is 2.5 cups of soup. (Another way to figure out even servings is by weighing your meal prep containers)
10. Add your favorite sides and/or condiments.