For the stock
1 (3 -4 lb) whole chickens
1 chicken bouillon cube
1 large juicy Tomato
1 handful fresh cilantro
1 handful fresh parsley
1 med-small onion, peeled and quartered
1 celery, with leafy greens attached
3 -4 garlic heads
2 bay leaves
salt, pepper and oregano to taste
For the soup
3 medium potatoes, cut up into small squares
1 poblano peppers or 1/2-1 green bell pepper, diced
1 large carrot, diced
1 small onion, diced
6 ounces frozen peas
2/3 cup uncooked rice
1 handful of both finely chopped parsley and cilantro
1 To make the stock, place all of the ingredients from the first (for the stock) section in a large stockpot. Add just enough water to cover the chicken and let simmer under low heat for approximately 1 1/2 to 2 hours.
2 Turn off the heat and remove the chicken from the stock. Strain the chicken broth and if necessary, skim off any extra fat from the top with a ladle.
3 Once the chicken is cool enough to handle with your hands, pull the chicken into large chunks and dispose of the skin and bones.
4 To the stock and chicken chunks, add all the ingredients from the second (for the soup) section of ingredients.
5 Let simmer for another 20 minutes or so until all the ingredients are cooked thoroughly and the flavors infuse together. Remove from heat and enjoy.