Caldo de Gallina (Peruvian Hen Soup)

Active time 20 mins
Total time 5 hrs, 40 mins

Serves 10 (serving size: about 1 1/2 cups)


  • 6 qt. cold water
  • 1 (6-lb.) roasting hen, quartered
  • 4 carrots, peeled and chopped
  • 2 celery stalks, trimmed and chopped
  • 2 garlic cloves, chopped
  • 1 large leek, washed and chopped
  • 1 (1-in.) piece ginger, peeled and minced
  • 6 medium Yukon Gold potatoes, peeled and finely chopped
  • 8 ounces dried egg noodles (such as kluski)
  • 2 teaspoons kosher salt
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup chopped fresh chives
  • 1 fresh red Fresno chile, thinly sliced
  • 10 fresh lime quarters

How to Make It

  1. Combine first 7 ingredients in a large stockpot or Dutch oven. Bring to a boil over high; reduce heat to medium-low, and simmer 5 hours, skimming froth from surface as necessary. (Add cold water as necessary if soup reduces too much during simmering.)

  2. Remove chicken quarters from pan with tongs; place quarters on a plate. Cool 10 minutes. Pull meat from bones, shredding into bite-size pieces. Discard skin.

  3. Add potatoes to pan. Bring to a boil over medium-high; cook 10 minutes. Stir in egg noodles; cook 10 minutes or until potatoes are tender and noodles are al dente. Stir in shredded chicken and salt. Top each serving with cilantro, chives, and chile; serve with lime.

Far Afield by Shane Mitchell (Ten Speed Press) copyright 2016.