The secret to this deeply flavorful soup is making the broth from scratch using bone-in chicken and adding a simple blended tomato base for that beautiful golden color.

Ingredients:

For the Chicken and Broth:

2 to 3 lbs bone-in, skin-on chicken pieces (drumsticks and thighs work best, just like in the photo!)

8 to 10 cups water

1/2 medium white onion (left intact)

3 cloves garlic, peeled

1 tbsp salt (plus more to taste)

1 to 2 tbsp chicken bouillon (like Knorr, very traditional for extra flavor)

For the Tomato Base (El Recaudo):

2 Roma tomatoes, quartered

1/4 medium white onion

1 clove garlic

1/4 cup water

For the Vegetables and Pasta:

1 tbsp vegetable oil

1/2 cup small shell pasta (conchas) or macaroni

2 ears of sweet corn, cut into 2-inch rounds

2 large carrots, peeled and thickly sliced

2 stalks celery, diced

2 medium potatoes, peeled and diced into chunks

1/2 bunch fresh cilantro, roughly chopped

Instructions: