Sopa de Gallina Indiana
A hearty and flavorful chicken soup, often considered a national dish, made with a whole chicken, vegetables, and aromatic herbs. It's known for its rich broth and comforting qualities.
🧂 Ingredients
- 1 kg Whole chicken(cut into serving pieces)
- 3 liters Water
- 1 large Onion(quartered)
- 4 cloves Garlic cloves(smashed)
- 2 stalks Celery stalks(roughly chopped)
- 2 medium Carrots(peeled and cut into chunks)
- 2 medium Potatoes(peeled and cut into chunks)
- 1 medium Zucchini(cut into chunks)
- 0.5 bunch Cilantro(stems and leaves separated)
- 0.25 bunch Parsley(roughly chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides.
⏱️ 8-10 minutes - 2
Add water to the pot, ensuring the chicken is submerged. Add the quartered onion, smashed garlic cloves, celery, cilantro stems, salt, and pepper.
💡 Tip: Using cilantro stems adds a deeper flavor to the broth. - 3
Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the chicken is tender.
⏱️ 1 hour - 4
Add the carrots and potatoes to the pot. Continue to simmer for another 20-25 minutes, or until vegetables are tender.
⏱️ 20-25 minutes - 5
Add the zucchini and chopped cilantro and parsley leaves. Cook for an additional 5-10 minutes until zucchini is tender-crisp.
⏱️ 5-10 minutes💡 Tip: Add zucchini towards the end to prevent it from becoming mushy. - 6
Taste and adjust seasoning with salt and pepper as needed. Serve hot.
💡 Pro Tips
- ✓For a richer broth, you can add a chicken bouillon cube.
- ✓Serve with lime wedges and warm tortillas.
- ✓Leftovers can be refrigerated for up to 3 days.
🔄 Variations
- Add corn on the cob pieces for extra sweetness.
- Include chayote squash for a different texture.
- For a spicier kick, add a jalapeño pepper to the broth while simmering.