Caldo de Pollo Soup

• 
  5 pounds chicken leg quarters
• 2 gallons water
• 2 tablespoons minced garlic
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 cube chicken bouillon

• 4 large carrots, peeled and cut into large chunks
• 4 large potatoes, peeled and cut into large chunks
• 4 zucchini, cut into large chunks
• 1 chayote, cut into large chunks
• 1 large white onion, cut into large chunks
• 1/2 bunch fresh cilantro, chopped

1. Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
2. Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.