How to make Caldo de Gallina

Why cooks start here

Caldo de Gallina is cooked the way Lima morning shops cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

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.