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Caldo de Gallina
A hearty and nourishing chicken soup, traditionally made with a mature hen (gallina vieja) for a richer broth. It's often considered 'soul food' and is especially recommended for new mothers due to its easily digestible nature and purported ability to aid milk production. The soup is typically served with vegetables, rice, and corn tortillas.
🧂 Ainekset
- 1 Whole hen
- 3 liters Water
- 1 lb Potatoes
- 2 Small tender chayotes (güisquiles)
- 3 Large tomatoes
- 1 Medium onion
- 6 Large garlic cloves
- 1 bunch Scallion stalks
- 12 Mint sprigs
- 1 pinch Salt
👨🍳 Ohjeet
- 1
In a large pot, boil the tomatoes, onion, garlic cloves, and tied scallion stalks in 3 liters of water.
💡 Ammattilaisvinkit: Tying the scallion stalks makes them easier to remove later. - 2
Add the cleaned hen and cook with salt for approximately 3 hours and 30 minutes.
💡 Ammattilaisvinkit: A mature hen requires a longer cooking time to become tender. - 3
About 30 minutes before the end of cooking, add the potatoes and chayotes cut into pieces.
- 4
Add the mint sprigs towards the end of the cooking process.
💡 Ammattilaisvinkit: Mint adds a fresh aroma and flavor to the broth. - 5
Optionally, roast or pan-fry the hen pieces before serving.
💡 Ammattilaisvinkit: Roasting or frying adds an extra layer of flavor and texture to the hen. - 6
Serve the soup with a piece of hen per plate, accompanied by rice, avocado, chile, and sour orange.
💡 Ammattilaisvinkit: Sour orange (naranja agria) is a traditional accompaniment that brightens the flavors.
💡 Ammattilaisvinkit
- ✓For a richer broth, use a 'gallina vieja' (older hen) instead of a young chicken.
- ✓Ensure the hen is thoroughly cooked until very tender.
- ✓Adjust salt to taste.
- ✓Some variations include adding pasta or other vegetables like carrots.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a handful of rice to the soup during the last 30 minutes of cooking.
- Some recipes include pasta (fideos) in the soup.
- A dash of lemon juice at the end can enhance the flavors.