A Nourishing Postpartum Soup — “Caldo de Gallina”— Cooking with Mandy!

hen

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken breast is leaner, while thighs are more affordable and flavorful.

corn

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a nutritious alternative, while rice is widely available.

avocado

🥗Healthier: smashed peas

💰Cheaper: sour cream

Smashed peas provide creaminess, while sour cream is a cost-effective topping.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar flavor profile, while green onions are more budget-friendly.

Boil 2 liters of salted water in a large pot.

Add the whole hen, onion, and garlic to the pot.

Cook the hen for about 3 hours, checking for tenderness.

Prepare the vegetables (celery, leeks, carrots, chaote, zucchini, potatoes) while the hen is cooking.

After 3 hours, add the prepared vegetables to the broth and cook for an additional 15 minutes.

Check if the hen is tender and falling off the bone, then remove it from the pot.

Shred the hen meat using two forks.

Prepare Pico de Gallo with tomatoes, lime, cilantro, serrano or jalapeno, and onion as a garnish for the soup.

Cooking Techniques

Equipment Needed

Spice Level: