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.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Servings6
DifficultyMedium
🧂 Ingredients
- 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)
👨🍳 Instructions
- 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.
⏱️ 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.
⏱️ 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.
💡 Pro Tips
- ✓For a richer broth, you can brown the hen pieces in a little oil before adding the water.
- ✓If you don't have a whole hen, you can use chicken pieces, but the cooking time may be shorter.
- ✓Feel free to add other vegetables like green beans or zucchini.
🔄 Variations
- Add a pinch of cumin for an extra layer of flavor.
- For a spicier kick, add a jalapeño or serrano pepper to the broth.