Ingredients

  • 1 medium onion
  • 4 celery stalks
  • 3 carrots
  • 1 1/2 pounds , chicken thighs (bone in)
  • 1 1/2 pounds , chicken thighs (bone in)
  • 2 corn ears, cleaned and husked
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, smashed& peeled
  • 1 bay leaf
  • 1 1/2 teaspoons cayenne pepper
  • 32 ounces (2 lbs) low sodium chicken broth
  • 3 cups water
  • Handful of cilantro (with stems)

Ready In 45 Minutes

Servings: 4

Cooking Instructions

To make the broth

Step 1

  • In a large pot over high heat, add the garlic cloves and 2 tbsp olive oil. When the oil is sizzling, add the chicken thighs (skin down) and cook for 5 minutes. Turn the thighs over and cook for 3 minutes.
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  • EQUIPMENT:
  • Length: 8 minutes

Step 2

  • Add water, bay leaf, and 2 cups chicken broth. Bring to boil then add 1 carrot (roughly chopped), 1 celery stalk (roughly chopped), and 1/2 an onion (cut in 1/2). Simmer for 30 minutes.
  • INGREDIENTS:
  • Length: 30 minutes

Step 3

  • While the broth is cooking, cut what's left of your celery stalks and carrots into bite size. Finely diced what's left of the onion. Reserve all ingredients in a bowl. Rinse cilantro thoroughly and pick the leaves off the stems.
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Step 4

  • This step is optional but I highly recommend it if you love cilantro as much as I do*
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Step 5

  • Take the cilantro stems and chop finely.
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Step 6

  • Add to the bowl of veggies.
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Step 7

  • In a pan over high heat, add corn ears and grill until the corn is slightly charred.
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Step 8

  • Remove the corn from the cob by cutting the tips off (so you can lay it flat on a cutting board). Stand the cob vertically and with a knife, cut downwards row by row until all kernels are removed. Put aside.
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Step 9

  • In a large pan over high heat add 1 tbsp oil.
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Step 10

  • Add veggies and cook for 5 minutes.
  • Length: 5 minutes

Step 11

  • Add 1/2 tsp salt, add corn and cook for 2 minutes. Turn the heat off and put aside.
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  • Length: 2 minutes

Step 12

  • When the broth is done, remove chicken thighs and put them on a plate to cool. Throw away all the vegetables in the broth, including the bay leaf. Skim the excess fat off the top with a spoon.
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Step 13

  • When the chicken has cooled off, remove the bones and skin, and shred it with your fingers (it's much easier this way). Set aside in a bowl.
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Step 14

  • Add what's left of the chicken broth to the just cooked broth. Bring to boil and add the cooked veggies. Simmer for 10 minutes.
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  • Length: 10 minutes

Step 15

  • Add the cayenne pepper, shredded chicken and simmer for another 10 minutes. Season with salt & pepper, garnish with cilantro leaves and serve.
  • INGREDIENTS:
  • Length: 10 minutes