- 2 Pounds chicken with the bones
- 2-3 carrots
- 3 celery stalks
- 1 onion
- 1 guanabána
Cut up chicken with the bones. Chop up carrots, celery stalks, and onion, and throw all ingredients into a large pot and cover with water. Heat pot until it begins to boil and the chicken meat falls off the bones. Cut up the guanabána into pieces, and add to the boiling mixture. Let the mixture simmer on low heat for another five minutes. Strain the broth, and pick the meat off the bones. Season to taste with salt, pepper, parsley, and garlic. Serve with croutons.