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Caldo de Gallina

Serves 6 Soup dairy-free, chicken, Soups

Caldo de Gallina

Caldo de gallina is the classic Argentinian remedy for colds and weary souls. This nourishing soup, made by simmering a whole hen with vegetables until the broth turns a rich gold, is a staple in households across the country. Often prepared when someone in the family is under the weather, it embodies the comforting warmth of home-cooked care.

The broth is robust yet delicate, enriched with tender chicken and softened vegetables, while noodles or rice add a satisfying heartiness. A squeeze of lemon brightens each bowl, sharpening the flavors and adding a hint of zest. Serve it steaming in deep bowls, accompanied by extra wedges of lemon for those who crave a citrusy punch.

Ingredients

  • 1stewing hen or whole chicken
  • 2carrots
  • 2celery stalks
  • 1leek
  • 1onion
  • 2bay leaves
  • 80 g (3 oz)vermicelli or rice
  • 1lemon
  • to tastesalt
  • parsley — chopped

Method

  1. Place the stewing hen or whole chicken in a large stockpot. Cover it completely with cold water, ensuring the water is about 2 inches above the chicken. Bring the pot to a gentle simmer over medium heat. As the water heats, skim off any foam or impurities that rise to the surface using a slotted spoon. This helps keep the broth clear and clean.
  2. Once the broth is simmering and clear, add the vegetables: 2 peeled and chopped carrots, 2 chopped celery stalks, 1 cleaned and sliced leek, and 1 peeled and halved onion. Add 2 bay leaves and a generous pinch of salt. Allow the mixture to cook gently for about 1 hour and 15 minutes. You'll know it's ready when the chicken meat begins to loosen from the bones and the broth has a rich, golden color.
  3. Carefully lift the hen out of the pot using tongs or a slotted spoon and set it aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot to remove the vegetables and bay leaves, returning the clear broth to the stove. Once the chicken is cool enough to handle, shred some of the meat and return it to the pot with the broth for added flavor.
  4. Bring the strained broth back to a gentle boil. Add 80 g (3 oz) of vermicelli or rice to the pot. Cook until the pasta or rice is tender, about 8 minutes, stirring occasionally to prevent sticking. The noodles or rice should be soft but not mushy, absorbing the flavors of the broth.
  5. Just before serving, finely chop a handful of fresh parsley and cut a lemon into wedges. Serve the caldo de gallina hot, with a sprinkle of parsley and a squeeze of lemon juice at the table to brighten the flavors. Adjust the salt to taste, if necessary, and enjoy this comforting soup.