First, remove the skin from the 4 pieces of chicken (I used 4 drumsticks, but you can use wings, thighs, back, or a mix if you prefer) and rinse them with a little water. Once the chicken is clean, place it in a large or medium pot with the water. Add the half red onion (or whatever kind you have) and the garlic cloves.

Cut the large chayote in half, then dice each half into cubes and add to the pot. Slice the 3 carrots diagonally and add them to the pot as well. Cover and cook over medium heat until it comes to a boil. *Note: Add the chayote and carrots with the chicken because they are firm vegetables and take longer to cook.

Once the soup comes to a boil, check for any foam or fat on the surface and skim it off with a spoon if needed. Add the zucchini and celery you set aside earlier. Gradually add salt, tasting as you go to avoid over-salting. Cover again and let the chicken and vegetables finish cooking.