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Caldo de Gallina
Salvadoran Hen Soup
A hearty and flavorful soup made with a whole hen, vegetables, and aromatic herbs, perfect for a comforting meal.
ð§ ææ
- 1 kg Whole hen(cut into pieces)
- 4 liters Water
- 1 large Onion(quartered)
- 4 cloves Garlic cloves(smashed)
- 2 stalks Celery stalks(chopped)
- 3 medium Carrots(peeled and cut into chunks)
- 3 medium Potatoes(peeled and cut into chunks)
- 1 medium Chayote squash(peeled, seeded, and cut into chunks)
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 1 bunch Cilantro(tied with kitchen twine)
- Salt(to taste)
- Black pepper(to taste)
- Lime wedges(for serving)
- Cooked rice(for serving)
ðšâð³ äœãæ¹
- 1
In a large pot or Dutch oven, combine the hen pieces, water, onion, garlic, and celery. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the hen is tender.
â±ïž 1 hour - 2
Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.
- 3
Add the carrots, potatoes, chayote, and corn to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender.
â±ïž 40 minutes - 4
Add the bunch of cilantro to the pot during the last 10 minutes of cooking.
- 5
Remove the cilantro bunch. Season the soup with salt and pepper to taste. Serve hot, with cooked rice and lime wedges on the side.
ð¡ ããã®ã³ã
- âFor a richer broth, you can brown the hen pieces in a little oil before adding the water.
- âIf you don't have a whole hen, you can use chicken pieces, but the cooking time may be shorter.
- âFeel free to add other vegetables like green beans or zucchini.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of cumin for an extra layer of flavor.
- For a spicier kick, add a jalapeño or serrano pepper to the broth.