Venezuelan Chicken Soup

Place 3 liters of water in a large pot and bring to a boil over medium-high heat.

Add the whole chicken, 1 lb chicken meat, and ribs to the boiling water. Skim off any foam that rises to the surface.

Dice the onions, pepper, celery, and leek. Add these vegetables along with the whole coriander bundle to the pot.

Reduce heat to medium-low and simmer for 20 minutes to develop the broth base.

Peel and cut the potatoes into large chunks, peel and cut the yaca (cassava) into chunks, and cut the corn into pieces.

Add the potatoes, yaca, and corn to the broth and return to a gentle boil.

Simmer uncovered for 20-25 minutes until the potatoes and yaca are very tender and the chicken is fully cooked through.

Remove the whole chicken and ribs from the pot. Shred the chicken meat and return it to the broth, discarding bones and skin.

Remove and discard the coriander bundle and adjust seasoning as needed. Ladle into bowls and serve hot.