Specifically, you are asking for breakfast.
While the chicken cooks, take the other half of the onion and the entire bunch of cilantro (stems and all). Put them in a blender with 1 cup of water. Blend until completely smooth. You should have a vibrant, dark green liquid. caldo de pollo colombiano
In Colombia, we don’t eat this caldo when we are sick (though it works for that too). We eat it at 7:00 AM on a Sunday after a long night out, or at 6:00 AM on a cold, rainy morning in the Andes. It is the reigning king of the guayabo (hangover) cure. Most chicken soups are about the solid ingredients—the meat, the carrots, the celery. Colombian caldo is about the broth. Specifically, you are asking for breakfast
We do not make a "clear" broth, nor do we make a creamy "cream of chicken." We make a golden , garlicky, deeply savory broth that coats your spoon. The secret? Potatoes. Blend until completely smooth