13 Soulful Caldo De Gallina Recipes That Capture True Home Cooking

When I think of comfort food, caldo de gallina is at the top of my list. This heartwarming chicken soup feels like a cozy hug, especially on a chilly day. Each recipe has its own twist, from the zesty touch of aji amarillo to the creamy hint of coconut milk. I’m excited to share these soulful variations with you. Let’s explore how each one embodies the essence of true home cooking.

Classic Caldo De Gallina

Caldo De Gallina is a traditional Latin American chicken soup that’s beloved for its rich flavors and comforting warmth. This hearty dish is often enjoyed as a family meal, especially during colder months or when someone is under the weather. The simmering chicken, aromatic vegetables, and unique spices come together to create a nourishing broth that’s both satisfying and delightful.

Known for its vibrant color and depth of flavor, Caldo De Gallina is certain to please all palates. To achieve the best results, it’s vital to use fresh ingredients and allow the chicken to simmer slowly, which enhances the overall taste and texture of the soup. This classic recipe includes a variety of vegetables that not only contribute to the flavor but also provide important nutrients.

Whether served with rice or enjoyed on its own, Caldo De Gallina is a dish that brings warmth and happiness to any table.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 10 cups of water
• 1 large onion, quartered
• 2 cloves of garlic, minced
• 2 medium carrots, chopped
• 2 medium potatoes, cubed
• 1 cup of corn kernels (fresh or frozen)
• 1 cup of green peas (fresh or frozen)
• 1/2 cup of cilantro, chopped
• 2 bay leaves
• 1 teaspoon of cumin
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Chicken: In a large pot, combine the cut chicken pieces and water. Bring it to a boil over medium-high heat. Skim off any foam that rises to the top to guarantee a clear broth. This step is vital as it helps in achieving a cleaner taste.
2. Add Aromatics: Once the broth is boiling and the foam has been removed, add the quartered onion, minced garlic, and bay leaves to the pot. Reduce the heat to low and let it simmer for about 30 minutes. This will infuse the broth with flavor.
3. Incorporate Vegetables: After 30 minutes, add the chopped carrots, cubed potatoes, corn, and green peas to the pot. Stir to combine and continue to simmer for an additional 20-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
4. Season the Soup: Once the chicken is cooked through, remove it from the pot and set it aside to cool slightly. Season the broth with cumin, salt, and pepper to taste. This step allows you to adjust the flavors to your liking and guarantees that the soup is well-seasoned.
5. Shred the Chicken: When the chicken is cool enough to handle, shred the meat off the bones and discard the bones and skin. Return the shredded chicken to the pot and stir it into the soup. Allow the soup to simmer for an additional 5 minutes to heat everything through.
6. Finish and Serve: Before serving, stir in the chopped cilantro for a fresh flavor. Ladle the soup into bowls and serve with lime wedges on the side for squeezing over the top. This adds a delightful citrus note that enhances the dish.

Extra Tips:

For a richer flavor, consider adding a splash of chicken broth or a few drops of soy sauce to the soup. You can also customize your Caldo De Gallina by incorporating other vegetables such as zucchini or bell peppers.

If you prefer a spicier kick, feel free to add chopped jalapeños or a dash of hot sauce. Additionally, letting the soup rest for a few hours or even overnight in the fridge can deepen the flavors even more, making it taste even better the next day.

Spicy Caldo De Gallina With Aji Amarillo

Caldo de Gallina is a traditional Peruvian chicken soup that warms both the body and soul. This hearty dish features tender chicken, a variety of vegetables, and the distinct flavor of aji amarillo, a yellow chili pepper native to Peru. The combination of spices and fresh ingredients makes this soup not only delicious but also nourishing. The spicy kick from the aji amarillo adds an extra layer of flavor, making it a favorite among those who enjoy a bit of heat in their meals.

In this recipe, we’ll guide you through making Spicy Caldo de Gallina that serves 4-6 people. The key to a perfect caldo lies in the quality of ingredients and the balance of flavors. As you follow the steps, you’ll create a fragrant broth that complements the tender chicken and vegetables, resulting in a comforting bowl of soup that’s ideal for any occasion.

Ingredients:

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 12 cups water
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup aji amarillo paste
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• 2 hard-boiled eggs (for serving)
• 1 lime, cut into wedges (for serving)
• Cooked rice (for serving)

Cooking Instructions:

1. Prepare the Chicken Broth: In a large pot, place the chicken pieces and pour in 12 cups of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and skim off any foam that rises to the surface. This will help create a clear broth.
2. Add Aromatics: Add the chopped onions and minced garlic to the pot. These ingredients will infuse the broth with rich flavors. Let them cook with the chicken for about 20 minutes, allowing the flavors to meld together.
3. Incorporate Vegetables: Add the sliced carrots and diced potatoes to the pot. These vegetables not only add nutrition but also enhance the soup’s texture. Cook for another 10 minutes, or until the vegetables start to soften.
4. Stir in Aji Amarillo: Gradually mix in the aji amarillo paste, cumin, and oregano. This is where the soup gets its signature spice and flavor. Stir well to guarantee that the paste dissolves completely into the broth. Allow it to simmer for an additional 15 minutes.
5. Add Corn and Adjust Seasoning: Toss in the corn kernels and season the broth with salt and pepper to taste. Let everything cook together for another 5-10 minutes, until the corn is heated through and the chicken is fully cooked.
6. Serve: Once the soup is ready, carefully remove the chicken pieces from the pot. Shred the chicken off the bones and return the meat to the broth. Ladle the caldo de gallina into bowls, guaranteeing each serving has a good amount of chicken and vegetables. Garnish with chopped cilantro and serve with hard-boiled eggs, lime wedges, and a side of cooked rice.

Extra Tips: When making Caldo de Gallina, feel free to adjust the level of spice by adding more or less aji amarillo paste according to your taste preferences. For extra depth of flavor, you can also add other vegetables like green beans or peas.

If you have leftover soup, it can be refrigerated and reheated, but the flavors will deepen over time, making it even more delicious. Enjoy this comforting soup with your loved ones!

Caldo De Gallina With Quinoa

Caldo De Gallina is a traditional Peruvian chicken soup that’s both hearty and nourishing, making it a perfect dish for any occasion. The addition of quinoa not only enhances the flavor but also boosts the nutritional value of this beloved soup. Quinoa is an excellent source of protein and fiber, making this dish more filling and satisfying. This soup is typically infused with rich spices that bring warmth and comfort, making it a favorite among families.

To prepare Caldo De Gallina with Quinoa, you’ll need fresh ingredients that will create a delicious and aromatic broth. The combination of tender chicken, nutrient-rich vegetables, and the unique texture of quinoa results in a meal that isn’t only wholesome but also incredibly flavorful. Whether you’re looking to warm up on a chilly day or simply want to enjoy a comforting dish, this recipe is sure to delight your taste buds.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 1 cup quinoa, rinsed
• 2 medium carrots, chopped
• 1 medium potato, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon turmeric powder
• 1 teaspoon cumin
• 1 bay leaf
• 8 cups chicken broth or water
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Optional: diced avocado for topping

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper. Once the oil is hot, add the chicken to the pot and brown on all sides for about 5-7 minutes. This step helps to lock in the flavors and create a richer broth.
2. Sauté Aromatics: After the chicken is browned, remove it from the pot and set aside. In the same pot, add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onions are translucent. This will add depth to your soup.
3. Add Spices and Chicken: Stir in the turmeric and cumin, cooking for another minute until fragrant. Then, return the browned chicken to the pot along with the bay leaf. This step allows the spices to infuse with the chicken, enhancing the overall flavor.
4. Add Liquids and Vegetables: Pour in the chicken broth (or water) and bring the mixture to a boil. Once boiling, add the chopped carrots and diced potatoes. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This allows the chicken and vegetables to cook through and develop the flavors.
5. Cook the Quinoa: After 30 minutes, add the rinsed quinoa to the pot. Stir and let it simmer for an additional 15-20 minutes until the quinoa is fluffy and the chicken is tender. If necessary, adjust the seasoning with more salt and pepper to taste.
6. Serve: Once everything is cooked, remove the chicken pieces from the pot. Shred the chicken meat, discarding the bones and skin, and return the shredded chicken to the soup. Serve hot, garnished with fresh cilantro and lime wedges. You can also add diced avocado on top for extra creaminess.

Extra Tips: When cooking Caldo De Gallina with Quinoa, feel free to customize the vegetables based on your preference or what you have on hand. Zucchini, corn, or green beans can also be great additions.

Additionally, if you prefer a thicker soup, you can mash some of the potatoes to release their starch into the broth. Always taste and adjust the seasoning before serving to ascertain the flavors are balanced. Enjoy this hearty soup with crusty bread or rice for a complete meal!

Herbal Caldo De Gallina With Cilantro and Parsley

Caldo De Gallina is a traditional Peruvian chicken soup that’s both hearty and comforting. This variation, infused with fresh herbs like cilantro and parsley, elevates the dish and adds a vibrant flavor profile. The combination of tender chicken, fresh vegetables, and aromatic herbs creates a nourishing meal that’s perfect for family gatherings or a cozy night in.

The warm broth not only warms the soul but also provides a healthy dose of nutrients, making it a favorite among many. In this recipe, the focus on fresh herbs brings brightness to the dish, complementing the rich flavors of the chicken and vegetables.

As you simmer the broth, the herbs will release their essential oils, creating a fragrant and wholesome experience. Whether served with a side of rice or enjoyed on its own, this Herbal Caldo De Gallina is sure to become a staple in your kitchen.

Ingredients (Serves 4-6)

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 10 cups of water
• 2 medium onions, chopped
• 3 cloves of garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup of corn (fresh or frozen)
• 1 cup of green peas (fresh or frozen)
• 1 bunch of cilantro, chopped
• 1 bunch of parsley, chopped
• 1 tablespoon of salt (adjust to taste)
• 1 teaspoon of black pepper
• 1 teaspoon of cumin
• Juice of 1 lime
• Optional: sliced avocado and lime wedges for serving

Cooking Instructions

1. Prepare the Chicken: In a large pot, place the cut chicken pieces and cover them with 10 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, skim off any foam that rises to the top, and let it simmer for about 30 minutes. This process helps to create a clear and flavorful broth.
2. Add Aromatics: After 30 minutes, add the chopped onions and minced garlic to the pot. Continue to simmer for an additional 15 minutes. The onions and garlic will infuse the broth with their aromatic flavors, enhancing the overall taste of the soup.
3. Incorporate Vegetables: Stir in the sliced carrots, diced potatoes, corn, and green peas. Season the broth with salt, black pepper, and cumin. Allow the soup to simmer for another 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.
4. Add Fresh Herbs: Once the chicken is cooked, carefully remove the chicken pieces from the pot. Shred the meat, discarding the skin and bones. Return the shredded chicken to the pot, and add the chopped cilantro and parsley. Allow the soup to simmer for an additional 5 minutes, letting the herbs release their flavors into the broth.
5. Finish and Serve: Squeeze the juice of one lime into the soup and stir. Taste and adjust seasoning if necessary. Ladle the caldo into bowls and serve hot, optionally garnished with sliced avocado and lime wedges for an extra burst of freshness.

Extra Tips

For an even richer flavor, consider roasting the chicken pieces before adding them to the pot. This adds an extra layer of depth to the broth.

Additionally, you can customize the vegetables based on your preferences or what you have on hand. Keep in mind that the longer you simmer the broth, the more flavorful it becomes, so don’t rush the cooking process.

Enjoy your delightful Herbal Caldo De Gallina with a side of crusty bread or rice to soak up that delicious broth!

Coconut Milk Caldo De Gallina

Coconut Milk Caldo De Gallina is a delicious and hearty variation of the traditional Peruvian chicken soup, known for its rich flavors and creamy texture. This dish combines the comforting essence of chicken broth with the tropical sweetness of coconut milk, resulting in a warming soup that’s perfect for family gatherings or cozy nights in.

The addition of spices and fresh vegetables enhances the overall experience, making it a delightful meal that can easily impress guests while being simple enough for weeknight dinners. To prepare this dish, you’ll need to gather fresh ingredients and allow time for the flavors to meld together.

The process involves simmering chicken to create a flavorful broth, then enriching it with coconut milk and a medley of vegetables. This Coconut Milk Caldo De Gallina isn’t only satisfying but also nourishing, providing a taste of comfort in every spoonful.

Ingredients (Serves 4-6)

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 2 medium potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. This step helps to guarantee that the chicken is clean and ready for cooking. Season the chicken with salt and pepper to taste.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onions are translucent and fragrant. This step builds the foundation of flavor for your soup.
3. Brown the Chicken: Add the seasoned chicken pieces to the pot and cook for about 5-6 minutes, turning occasionally until they’re lightly browned on all sides. Browning the chicken adds depth to the flavor of the broth.
4. Add Spices and Broth: Stir in the turmeric and cumin, mixing well with the chicken and aromatics. Pour in the chicken broth, making sure the chicken is fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes. This allows the chicken to cook through and infuse the broth with its flavor.
5. Incorporate Vegetables: After 30 minutes, add the diced potatoes and sliced carrots to the pot. Continue to simmer for an additional 20 minutes, or until the vegetables are tender. This step adds texture and nutrition to the soup.
6. Add Coconut Milk: Once the vegetables are cooked, stir in the coconut milk and let the soup simmer for another 5 minutes. This will enhance the creaminess of the broth and balance the spices with a hint of sweetness from the coconut milk.
7. Final Adjustments: Taste the soup and adjust the seasoning with more salt and pepper if necessary. Remove the pot from the heat, and let it sit for a few minutes before serving.
8. Serve: Ladle the Coconut Milk Caldo De Gallina into bowls, garnishing with fresh cilantro and serving lime wedges on the side for added brightness. Enjoy the soup warm for the best experience.

Extra Tips

For an extra layer of flavor, consider adding a splash of fish sauce or soy sauce to the broth while it simmers. You can also customize the vegetables based on your preferences or what you have on hand; options like bell peppers or green beans work well.

If you prefer a thicker soup, allow it to simmer longer to reduce the liquid. Finally, serve the soup with a side of crusty bread or rice to make it a complete meal.

Caldo De Gallina With Corn and Potatoes

Caldo De Gallina, a traditional Peruvian chicken soup, is a comforting dish that highlights the rich flavors of chicken, vegetables, and spices. This particular variation includes the addition of corn and potatoes, making it a heartier meal that’s perfect for family gatherings or chilly evenings.

The combination of tender chicken, sweet corn, and creamy potatoes creates a delightful balance of flavors and textures, making every spoonful a warm hug.

To prepare Caldo De Gallina with corn and potatoes, you’ll need a selection of fresh ingredients that are commonly found in Latin American kitchens. This dish isn’t only nourishing but also allows for customization based on personal preferences or seasonal produce.

Whether you’re enjoying it as a main course or as a starter, this soup is sure to leave you feeling satisfied and cozy.

Ingredients (Serves 4-6)

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 8 cups chicken broth or water
• 2 medium potatoes, peeled and diced
• 2 ears of corn, cut into thirds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, sliced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon aji amarillo paste (or to taste)
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Chicken: Begin by rinsing the chicken pieces under cold water. This helps to remove any impurities. In a large pot, add the chicken pieces along with the chopped onion, minced garlic, and grated ginger. Cover with 8 cups of chicken broth or water, ensuring the chicken is fully submerged. Bring to a boil over medium-high heat.
2. Simmer the Broth: Once boiling, reduce the heat to low and let the broth simmer for about 30-40 minutes. Skim off any foam that rises to the surface to keep the broth clear. This slow cooking allows the flavors to meld together and the chicken to become tender.
3. Add Vegetables: After the chicken has cooked, carefully remove it from the pot and set it aside to cool slightly. In the same pot, add the diced potatoes, sliced carrots, and corn pieces. Allow the vegetables to cook in the broth for about 15-20 minutes, or until they’re tender.
4. Shred the Chicken: While the vegetables are cooking, shred the chicken into bite-sized pieces, discarding the skin and bones. Once the vegetables are tender, return the shredded chicken to the pot.
5. Season the Soup: Add the aji amarillo paste, cumin, oregano, salt, and pepper to the soup. Stir well to combine all the flavors. Let the soup simmer for an additional 10 minutes so the spices fully incorporate into the broth.
6. Serve: Ladle the caldo de gallina into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for a zesty finish. Enjoy the soup while it’s hot!

Extra Tips

For an even richer flavor, consider roasting the chicken pieces in the oven before adding them to the pot. This step adds a depth of flavor to the broth.

Additionally, feel free to customize the soup by adding other vegetables such as zucchini or green beans. If you prefer a creamier texture, blend a portion of the soup and then mix it back in.

Finally, using homemade chicken broth will elevate the taste of the dish, so if you have the time, it’s worth the effort.

Rustic Caldo De Gallina With Vegetables

Caldo De Gallina is a traditional Peruvian chicken soup that’s hearty and full of flavor, perfect for warming up on a chilly day. This rustic version includes a variety of vegetables that not only enhance the dish’s nutritional profile but also add depth to its flavor. The combination of tender chicken, fresh herbs, and hearty vegetables creates a comforting bowl that evokes the essence of home-cooked meals.

Whether served as an appetizer or as a main course, this soup is certain to please everyone’s palate.

In this Rustic Caldo De Gallina recipe, we’ll highlight the simplicity and heartiness of the dish, making it accessible for home cooks of all levels. The key is to allow the chicken to simmer slowly, which will yield a rich broth packed with flavor.

The addition of vegetables such as carrots, potatoes, and corn gives this soup a rustic charm that makes it feel like a warm hug in a bowl. Get ready to gather your ingredients and bring the aroma of Caldo De Gallina into your kitchen!

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 8 cups of water
• 2 medium onions, quartered
• 4 cloves of garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup of corn (fresh or frozen)
• 1/4 cup of fresh cilantro, chopped
• 1/4 cup of fresh parsley, chopped
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper, to taste
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Chicken: In a large pot, combine the chicken pieces and water. Bring to a boil over medium-high heat. Skim off any foam that rises to the surface to guarantee a clear broth. This step helps in achieving a cleaner, more flavorful soup.
2. Add Aromatics: Once the chicken is boiling, add the quartered onions, minced garlic, cumin, and paprika to the pot. Lower the heat to a simmer and cover. Allow it to cook for about 30 minutes, which will infuse the broth with aromatic flavors.
3. Incorporate Vegetables: After 30 minutes, add the sliced carrots, diced potatoes, and corn to the pot. Stir gently and let the soup continue to simmer for an additional 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
4. Season the Soup: Once the chicken is tender, remove the pieces from the pot. Shred the chicken into bite-sized pieces, discarding the bones and skin if desired. Return the shredded chicken to the pot and season the soup with salt, pepper, and lime juice. This addition of lime juice brightens the flavors and adds a zesty kick.
5. Finish with Fresh Herbs: Just before serving, stir in the chopped cilantro and parsley. Allow the soup to rest for a few minutes, letting the herbs infuse their freshness into the broth. Serve hot, garnished with additional herbs or lime wedges if desired.

Extra Tips:

For an even richer flavor, consider marinating the chicken in a mixture of lime juice, garlic, and spices for a couple of hours before cooking.

You can also customize the vegetables based on what you have on hand; zucchini, bell peppers, or green beans can be excellent additions. If you prefer a thicker soup, mash some of the potatoes against the side of the pot before serving.

Enjoy your Rustic Caldo De Gallina with a side of crusty bread or rice for a complete meal!

Caldo De Gallina With Homemade Noodles

Caldo de Gallina is a traditional Peruvian chicken soup that’s beloved for its rich flavors and hearty ingredients. This dish isn’t only comforting but also offers a nutritious meal that can warm you up on a chilly day. Making it from scratch allows you to enjoy the true essence of the ingredients, especially when paired with homemade noodles that add a delightful texture to the soup.

The combination of tender chicken, fresh vegetables, and aromatic herbs creates a dish that’s both satisfying and nourishing. The homemade noodles are a key element in this recipe, as they soak up the delicious broth while providing a chewy contrast to the tender chicken. While the process may take some time, the result is well worth the effort.

This recipe serves 4-6 people, making it perfect for family gatherings or cozy dinners. Let’s explore the ingredients and the steps to create this delightful Caldo de Gallina with homemade noodles.

Ingredients

• 1 whole chicken (about 3-4 lbs), cleaned and cut into pieces
• 10 cups of water
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 cup of green beans, cut into 1-inch pieces
• 1 cup of corn kernels (fresh or frozen)
• 1/4 cup of cilantro, chopped
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
• Juice of 1 lime

For the Homemade Noodles:

• 2 cups all-purpose flour
• 2 large eggs
• 1/2 teaspoon salt
• Water, as needed

Cooking Instructions

1. Prepare the Chicken Broth: In a large pot, add the chicken pieces and cover them with 10 cups of water. Bring to a boil over medium-high heat. As the water heats, skim off any foam that rises to the surface. This will help create a clear broth.
2. Add Aromatics and Vegetables: Once the broth is boiling, reduce the heat to medium-low and add the chopped onion, minced garlic, and diced carrots. Let it simmer for about 30 minutes, covered, to allow the flavors to meld.
3. Cook the Chicken: After 30 minutes, add the potatoes and green beans to the pot. Season with salt and pepper to taste. Continue to simmer for an additional 20-25 minutes until the chicken is fully cooked and tender.
4. Make the Homemade Noodles: In a mixing bowl, combine the flour and salt. Create a well in the center and crack the eggs into it. Gradually mix the flour into the eggs until a dough forms. If the dough is too dry, add a little water. Knead the dough on a floured surface for about 5 minutes until smooth. Roll it out thinly and cut into desired noodle shapes.
5. Cook the Noodles: In a separate pot of boiling salted water, add the homemade noodles. Cook for about 3-5 minutes until they float to the surface and are tender. Drain and set aside.
6. Combine Everything: Once the chicken and vegetables are cooked, carefully remove the chicken from the broth. Shred the chicken into bite-sized pieces, discarding the bones. Return the shredded chicken to the pot, along with the corn kernels and chopped cilantro. Stir to combine.
7. Serve: Ladle the caldo de gallina into bowls, adding a portion of homemade noodles to each. Squeeze fresh lime juice over the soup before serving for an added zing of flavor.

Extra Tips

When making Caldo de Gallina, feel free to customize the vegetables according to your preference or what you have on hand. Additionally, for a deeper flavor, consider adding a couple of bay leaves or a piece of ginger to the broth while it simmers.

This soup is best served hot, and leftovers can be stored in the refrigerator for a couple of days. You can reheat it gently on the stove, adding a bit more water if needed to maintain the soup’s consistency. Enjoy your comforting bowl of Caldo de Gallina!

Lemon Zest Caldo De Gallina

Caldo De Gallina is a traditional Peruvian chicken soup that’s both hearty and comforting, often enjoyed during family gatherings or on chilly days. The addition of lemon zest to this classic recipe adds a rejuvenating twist that brightens the flavors and elevates the dish to new heights.

This Lemon Zest Caldo De Gallina not only brings a zesty aroma but also offers a delightful balance of savory and citrusy notes that will leave everyone asking for seconds.

In this recipe, you’ll be guided through a simple yet effective process of creating a delicious and fragrant Lemon Zest Caldo De Gallina. The combination of tender chicken, fresh vegetables, and the vibrant zest of lemon creates a nourishing meal that can be served as a main dish or as a starter.

Perfect for serving 4-6 people, this dish isn’t only satisfying but also a great way to introduce a touch of Peruvian cuisine to your dining table.

Ingredients (Serves 4-6)

• 1 whole chicken (about 3-4 lbs)
• 10 cups of water
• 2 medium onions, quartered
• 4 cloves of garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup of green peas (fresh or frozen)
• 1 cup of corn kernels (fresh or frozen)
• 1 tablespoon of fresh ginger, minced
• 1/4 cup of fresh cilantro, chopped
• 1 teaspoon of cumin
• 1 teaspoon of black pepper
• 1 tablespoon of salt (adjust to taste)
• Zest of 2 lemons
• Juice of 1 lemon
• Slices of lemon for garnish

Cooking Instructions

1. Prepare the Chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. Place the chicken in a large pot and cover it with 10 cups of water. Bring the water to a boil over medium-high heat.
2. Add Aromatics: Once the water is boiling, reduce the heat to medium-low. Add the quartered onions, minced garlic, and ginger to the pot. These ingredients will infuse the broth with rich flavors. Skim off any foam that forms on the surface.
3. Simmer the Chicken: Cover the pot and allow the chicken to simmer for about 1 hour. This slow cooking process will tenderize the chicken and develop a flavorful broth.
4. Add Vegetables: After the hour has passed, add the sliced carrots, diced potatoes, green peas, and corn to the pot. Stir gently and let the soup continue to simmer for another 30 minutes, or until the vegetables are tender.
5. Season the Broth: Once the vegetables are cooked, season the broth with cumin, black pepper, and salt. Taste the broth and adjust the seasoning if necessary.
6. Incorporate Lemon Zest: Add the lemon zest and lemon juice to the pot. This is where the dish gets its signature flavor. Allow the soup to simmer for an additional 5-10 minutes to let the flavors meld together.
7. Serve: Carefully remove the chicken from the pot and let it cool slightly. Once cooled, shred the chicken into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the pot. Ladle the soup into bowls and garnish with fresh cilantro and lemon slices.

Extra Tips

For an even richer flavor, consider roasting the chicken before adding it to the pot. This adds a depth of flavor to the broth.

Additionally, feel free to customize the vegetables based on what you have on hand or your personal preferences. If you like a bit of heat, adding some diced jalapeños or a pinch of red pepper flakes can give the soup an extra kick.

Finally, serving the soup with a side of crusty bread or rice makes for a well-rounded meal.

Caldo De Gallina With Avocado and Lime

Caldo De Gallina is a traditional Peruvian chicken soup that offers a hearty, flavorful experience. This comforting dish is perfect for any occasion, bringing warmth and satisfaction with every spoonful. Infused with spices, vegetables, and served with avocado and lime, this soup isn’t only delicious but also nutritious. The addition of avocado adds creaminess, while the lime provides a zesty kick that brightens up the whole dish.

Creating this dish at home is quite simple, and it allows for some personal flair regarding ingredients and seasoning. You can adjust the level of spiciness or add more vegetables based on your preferences. Caldo De Gallina is often enjoyed on special occasions or as a remedy for a cold, making it a beloved staple in many households. Gather your ingredients and get ready to enjoy a bowl of this heartwarming soup.

Ingredients (Serving Size: 4-6 people):

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 8 cups of water
• 1 large onion, quartered
• 4 cloves of garlic, minced
• 2 carrots, sliced
• 2 stalks of celery, sliced
• 1 cup of green peas (fresh or frozen)
• 1 tablespoon of cumin
• 1 tablespoon of oregano
• Salt and pepper to taste
• 1 avocado, diced
• 2 limes, cut into wedges
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prepare the Chicken Broth: In a large pot, combine the chicken pieces and water. Bring to a boil over medium-high heat. Once boiling, skim off any foam that forms on the surface to maintain a clear broth.
2. Add Aromatics and Vegetables: Add the quartered onion and minced garlic to the pot. Reduce the heat to low and let it simmer for about 30 minutes. This allows the flavors to meld together and creates a rich base for the soup.
3. Incorporate Additional Vegetables: After 30 minutes, add the sliced carrots, celery, and green peas to the pot. Stir in the cumin and oregano, then season with salt and pepper to taste. Continue to simmer for another 20-30 minutes, or until the chicken is fully cooked and tender.
4. Remove the Chicken: Once the chicken is cooked, carefully remove it from the pot and let it cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones.
5. Final Assembly: Return the shredded chicken to the pot and stir to incorporate it back into the broth. Allow the soup to simmer for an additional 5 minutes to heat everything through.
6. Serve and Garnish: Ladle the caldo de gallina into bowls. Top each serving with diced avocado, a squeeze of fresh lime juice, and a sprinkle of chopped cilantro for added freshness.

Extra Tips: To enhance the flavor of your caldo de gallina, consider adding a dash of chili flakes for some heat or a few slices of jalapeño while it simmers. Additionally, if you have leftover broth, it can be refrigerated or frozen for future use. The soup also pairs beautifully with rice, which can be served on the side or added directly to the bowl for a heartier meal. Enjoy your comforting bowl of Caldo De Gallina!

Slow-Cooked Caldo De Gallina

Caldo de Gallina is a traditional Peruvian chicken soup that’s rich in flavor and deeply comforting. This dish is typically made with a whole chicken, fresh vegetables, and a blend of spices, which simmer together for hours, allowing the flavors to meld beautifully. The slow cooking method guarantees tender chicken meat and a flavorful broth that perfectly complements the accompanying ingredients. A hearty bowl of Caldo de Gallina isn’t only nourishing but also a wonderful way to bring family and friends together around the table.

To make the most of this dish, it’s crucial to use fresh ingredients and allow enough time for the soup to develop its flavors. The longer the chicken cooks, the richer the broth becomes. This recipe is perfect for a cozy family dinner or a gathering with friends, and it pairs wonderfully with a side of rice or crusty bread for dipping.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds), cleaned and cut into pieces
• 8 cups of water
• 2 medium onions, quartered
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and diced
• 1 cup of corn (fresh or frozen)
• 1/2 cup of peas (fresh or frozen)
• 1/4 cup of cilantro, chopped
• 2 teaspoons of cumin
• 1 tablespoon of paprika
• Salt and black pepper, to taste
• 1 lemon, cut into wedges (for serving)
• Avocado slices (for garnish)
• Cooked rice (for serving)

Cooking Instructions:

1. Prepare the Chicken: Start by rinsing the whole chicken thoroughly under cold water. Pat it dry with paper towels and cut it into pieces to allow for better flavor absorption during cooking. Place the chicken pieces in a large slow cooker.
2. Add Water and Vegetables: Pour in 8 cups of water over the chicken in the slow cooker. Add the quartered onions, minced garlic, sliced carrots, diced potatoes, and corn. This combination of vegetables will enhance the flavor of the broth.
3. Season the Soup: Sprinkle the cumin, paprika, salt, and black pepper over the ingredients in the slow cooker. Stir gently to ascertain that the seasonings are evenly distributed among the chicken and vegetables.
4. Slow Cook the Dish: Cover the slow cooker with a lid and set it to low heat. Let the soup cook for 6-8 hours, allowing the chicken to become tender and the broth to develop a rich, deep flavor. If you’re short on time, you can set it to high heat for 3-4 hours, but low and slow is best for maximum flavor.
5. Add Peas and Cilantro: About 30 minutes before serving, add the peas and chopped cilantro to the slow cooker. This will add a burst of freshness to the soup. Stir gently and continue cooking until the peas are tender.
6. Serve: Once the chicken is fully cooked and tender, carefully remove the chicken pieces from the broth. Shred the meat, discarding the bones and skin. Return the shredded chicken to the slow cooker and stir to combine. Serve hot, garnished with fresh avocado slices and lemon wedges alongside a portion of rice.

Extra Tips: For an added depth of flavor, consider toasting the spices in a dry pan before adding them to the soup. This can enhance their aroma and taste. Additionally, feel free to customize the vegetables according to your preference; zucchini or bell peppers can be great additions.

If you have leftovers, the soup can be stored in the refrigerator for a few days or frozen for future meals. Just remember to adjust the seasoning as the flavors may mellow over time. Enjoy your cooking!

Caldo De Gallina With Saffron

Caldo de Gallina is a traditional Latin American chicken soup that warms the soul and satisfies the appetite. This delightful dish is characterized by its rich, aromatic broth, tender chicken, and a medley of vegetables. The addition of saffron elevates the flavor profile, imbuing the soup with a beautiful golden hue and a unique depth of taste that’s simply irresistible.

Perfect for family gatherings or a cozy night in, this dish is sure to impress both family and friends.

To create a comforting bowl of Caldo de Gallina with Saffron, it’s essential to use high-quality ingredients and allow sufficient time for the flavors to meld together. The saffron threads should be steeped in warm water to release their vibrant color and aroma, integrating seamlessly into the broth. When served, this soup is often accompanied by fresh lime, cilantro, and avocado, adding freshness and brightness to the overall experience.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 10 cups of water
• 1 large onion, quartered
• 2 cloves of garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup of corn (fresh or frozen)
• 1 bell pepper, chopped
• 1 teaspoon of saffron threads
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving
• Avocado slices for serving

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Brown the chicken on all sides for about 5-7 minutes. This step adds depth of flavor to the soup.
2. Add Aromatics: Once the chicken is browned, add the quartered onion and minced garlic to the pot. Sauté for another 3-4 minutes until the onion becomes translucent, enhancing the broth’s flavor.
3. Combine Ingredients: Pour in the 10 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 30 minutes. This allows the chicken to cook through and the flavors to develop.
4. Incorporate Vegetables and Saffron: After 30 minutes, add the sliced carrots, diced potatoes, and corn to the pot. In a small bowl, steep the saffron threads in a few tablespoons of warm water for about 5 minutes, then add this mixture to the soup. Stir well to combine.
5. Simmer Until Tender: Continue to simmer the soup for an additional 20-25 minutes, or until the vegetables are tender and the chicken is fully cooked. Taste and adjust seasoning with more salt and pepper if necessary.
6. Serve the Soup: Carefully remove the chicken pieces from the pot. Shred the meat from the bones and return the shredded chicken to the soup. Ladle the caldo de gallina into bowls and garnish with fresh cilantro. Serve with lime wedges and avocado slices on the side.

Extra Tips: When cooking Caldo de Gallina, be sure to let the soup simmer long enough for the flavors to meld together. If you prefer a richer broth, consider adding a piece of bone-in chicken, such as thighs or drumsticks, to enhance the richness.

Additionally, you can customize the vegetables based on what you have on hand or your personal preferences. Enjoy this warm, comforting dish with family and friends for a truly delightful meal.

Caldo De Gallina With Pisco Infusion

Caldo De Gallina is a traditional Peruvian chicken soup that’s both hearty and flavorful. This dish often serves as a comforting meal, especially on chilly days or when one is feeling under the weather. The addition of pisco, a grape brandy native to Peru, gives this classic dish a unique twist that elevates its flavor profile. The infusion of pisco adds a subtle depth that complements the tender chicken and rich broth, making it a delightful variant of the beloved Caldo De Gallina.

To prepare this dish, fresh ingredients are essential to achieving the best flavor. The soup is typically made with a combination of spices, vegetables, and herbs that create a fragrant broth. The pisco infusion is introduced toward the end of the cooking process, allowing the alcohol to evaporate while leaving behind the aromatic qualities. This recipe serves 4-6 people, making it perfect for a family meal or gathering with friends.

Ingredients:

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup of corn (fresh or frozen)
• 1 cup green peas (fresh or frozen)
• 1 tablespoon aji amarillo paste (or any chili paste of choice)
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 2-3 sprigs of fresh cilantro, chopped
• 8 cups chicken broth
• 1 cup pisco
• Salt to taste
• Lime wedges (for serving)
• Avocado slices (for serving)
• Cooked rice (for serving)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and aji amarillo paste, cooking for an additional 2 minutes until fragrant.
2. Brown the Chicken: Add the chicken pieces to the pot, stirring to coat them with the aromatics. Cook for about 8-10 minutes, allowing the chicken to brown slightly on all sides. This step enhances the flavor of the soup.
3. Add Vegetables and Spices: Incorporate the sliced carrots, diced potatoes, corn, and green peas into the pot. Stir in the cumin, black pepper, and salt. Mix well to combine all ingredients.
4. Pour in the Broth: Add the chicken broth to the pot, ensuring that all ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
5. Infuse with Pisco: Once the chicken is fully cooked, carefully remove the chicken pieces and set them aside. Stir in the pisco and let the soup simmer for an additional 5-10 minutes. This allows the flavors to meld together beautifully.
6. Shred the Chicken: While the soup is simmering, shred the cooked chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
7. Serve: Ladle the hot caldo into bowls, garnishing with chopped cilantro. Serve with lime wedges, avocado slices, and cooked rice on the side for a complete meal.

Extra Tips:

When cooking Caldo De Gallina, feel free to adjust the seasoning according to your taste preferences. If you prefer a spicier soup, you can add more aji amarillo or even some chopped jalapeños.

Additionally, allowing the soup to simmer longer will deepen the flavors, so don’t rush the process. This dish is also great for meal prep; it can be stored in the refrigerator for a few days or frozen for later enjoyment.

Enjoy this comforting soup with friends and family, and don’t forget to savor the unique flavor brought by the pisco infusion!