👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides.

   ⏱️ 8-10 minutes
2. 2

   Add water to the pot, ensuring the chicken is submerged. Add the quartered onion, smashed garlic cloves, celery, cilantro stems, salt, and pepper.

   💡 プロのコツ: Using cilantro stems adds a deeper flavor to the broth.
3. 3

   Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the chicken is tender.

   ⏱️ 1 hour
4. 4

   Add the carrots and potatoes to the pot. Continue to simmer for another 20-25 minutes, or until vegetables are tender.

   ⏱️ 20-25 minutes
5. 5

   Add the zucchini and chopped cilantro and parsley leaves. Cook for an additional 5-10 minutes until zucchini is tender-crisp.

   ⏱️ 5-10 minutes

   💡 プロのコツ: Add zucchini towards the end to prevent it from becoming mushy.
6. 6

   Taste and adjust seasoning with salt and pepper as needed. Serve hot.