Caldo De Gallina Peruvian Hen Soup Recipes

CALDO DE GALLINA (PERUVIAN HEN SOUP)

Steps:

• 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.)
• 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.
• 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.

PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)

Steps:

• Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
• Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

CALDO DE GALLINA CRIOLLA O POLLO RECIPE (OLD HEN / CHICKEN SOUP)

Steps:

• Season chicken: Remove skin, bone, and chop the chicken into spoon-sized pieces. Discard the excess fat and skin. We'll use the bones for extra flavor. Season the chicken with oregano and 1 teaspoon of salt.
• Cook meat: Heat the oil in a pot over medium heat, add the chicken and brown. Pour in 1 quart [1 lt] of water, garlic, and vegetable broth, and bring to a boil. Cook over medium heat until chicken or hen is very tender, add water when it becomes necessary to maintain the same level of liquid. Stir in the potatoes, celery, and auyama.
• Cook noodles: Five minutes later add the noodles and parsley and cook until noodles are cooked through. Stir regularly to avoid excessive sticking.
• Serve: Once everything is cooked through, remove the bones from the soup and discard. Taste and season with salt to taste.

CALDO DE POLLO

Steps:

• Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
• Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.