Extract giblets from chicken and remove the liver.
Place chicken in a pot of water just large enough to hold it.
Cover with 1-2 quarts of water and add the giblets.
Add salt and bring to a boil, skimming off any foam.
Reduce heat, cover pot, and simmer for 20 or more minutes.
Chicken should fall apart after cooking.
Completely bone out the cooked chicken.
Separate white meat for use in the finished soup.
Crack the bones and return them to the stock with the skin.
Add all other non-meat parts of the chicken back to the stock.
Bring stock and giblets back to a fast simmer.
Cook stock for 1/2-1 hour longer.
Begin washing rice.
Strain stock and remove most, but not all of the fat.
Peel the potato, tomato and carrots.
Bring stock to a boil and reduce heat.
Cut carrots into coins, dice potato into 1/2 cubes and add with cabbage cut into 1 chunks.
Chop onion coarsely and add along with pressed or finely minced garlic.
Remove strings by breaking the top of the stalk backwards and pulling down to strip them out, slice celery into medium pieces and add.
Peel and seed tomato, strain tomato juice from seeds and add with chopped cilantro leaves.
Chop some of the celery heart's leaves and add with diced chicken white meat in 1/2 chunks.
Finish washing rice and add to soup.
During last half hour of cooking add all other spices.
Adjust salt to taste (this recipe can take a lot of salt).
Avoid adding too much cumin, it will spoil the flavor.
DO NOT let the soup boil, it will turn to mush.
DO NOT use the chicken liver in the soup.
When the rice begins to bloom turn off the heat.
Elbow macaroni, stars or alphabet pasta may be used.
If using pasta, omit or reduce the amount of rice.
If the stock is made right it will gel when chilled.
Note: This recipe took years to figure out.
DO NOT use chicken bullion cubes or paste when making this.
They will cloud the soup and destroy its delicate bouquet.
Tinned broth is acceptable but will not compare to using the stock described above.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1441.62 Kcal (6036 kJ)
Calories from fat	711.11 Kcal
		% Daily Value*
Total Fat	79.01g	122%
Cholesterol	470.7mg	157%
Sodium	3984.72mg	166%
Potassium	2146.16mg	46%
Total Carbs	72g	24%
Sugars	9.07g	36%
Dietary Fiber	6.93g	28%
Protein	102.82g	206%
Vitamin C	44.1mg	73%
Vitamin A	0.6mg	20%
Iron	8.2mg	46%
Calcium	219.8mg	22%

Amount Per 100 g
Calories	88.72 Kcal (371 kJ)
Calories from fat	43.76 Kcal
		% Daily Value*
Total Fat	4.86g	122%
Cholesterol	28.97mg	157%
Sodium	245.22mg	166%
Potassium	132.07mg	46%
Total Carbs	4.43g	24%
Sugars	0.56g	36%
Dietary Fiber	0.43g	28%
Protein	6.33g	206%
Vitamin C	2.7mg	73%
Iron	0.5mg	46%
Calcium	13.5mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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