Caldo de Gallina

Name: Caldo de Gallina
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 1 hen or chicken; 1.5 L water; 2 potatoes; 100 g angel hair or egg noodles; 1 handful scallions and cilantro; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Caldo de Gallina is a beloved staple in Lima's morning eateries, where the day's first light often finds patrons savoring this hearty broth. It's a dish steeped in tradition, crafted with care and an intuitive hand. Unlike the hustle of city life, this home version invites a slower pace, capturing the essence of how Peruvian families have lovingly prepared it in their own kitchens for generations.

Expect a rich, comforting broth that envelops tender chicken and soft potatoes, punctuated by the delicate strands of angel hair noodles. Scallions and cilantro lend a fresh, vibrant note, while a careful hand with salt brings harmony to the bowl. It's a dish meant to be savored, a warm embrace on a cool morning.

Ingredients

1hen or chicken
1.5 Lwater
2potatoes
100 gangel hair or egg noodles
1 handfulscallions and cilantro
to tastefine sea salt

Method

In a large pot, place the hen or chicken and cover it with 1.5 liters of water. Bring the water to a gentle boil over medium-high heat. As the water heats, skim off any foam that rises to the surface to ensure a clear broth. This step is crucial for achieving the clean, rich flavor characteristic of Caldo de Gallina.
Once the water is boiling and the foam has been removed, reduce the heat to medium-low. Add the potatoes, peeled and cut into large chunks. These will take longer to cook than the noodles and need to soften until they can be easily pierced with a fork but still hold their shape.
After the potatoes have been cooking for about 15 minutes, add the 100 g of angel hair or egg noodles to the pot. Stir gently to prevent the noodles from clumping together. Cook until the noodles are tender and the potatoes are fully cooked, which you can check by ensuring they are soft but not falling apart.
Taste the broth and add fine sea salt to your preference. Remember, the broth should be flavorful and well-seasoned, as it is the heart of the dish. Adjust gradually, tasting as you go to avoid over-salting.
Just before serving, finely chop a handful of scallions and cilantro. Stir them into the soup, allowing their fresh aroma to infuse the broth. Serve the Caldo de Gallina hot, ensuring each bowl has a good mix of chicken, potatoes, and noodles, garnished with the fresh herbs for a burst of color and flavor.