How to make Hen soup, Sopa de gallina

chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Skinless chicken breast reduces fat content while chicken thighs are often cheaper.

corn

🥗Healthier: zucchini

💰Cheaper: frozen corn

Zucchini offers a similar texture and is lower in calories.

lime

💰Cheaper: lemon

Lemon provides a similar acidity and flavor.

cilantro

💰Cheaper: parsley

Parsley can be used as a milder herb alternative.

Boil water in a large pot over medium heat.

Clean the onion, leaving the bottom intact, and add it to the boiling water along with two pieces of celery, a piece of pepper, and some cilantro.

Boil the vegetables for about 10 minutes to extract their flavor.

After 10 minutes, add the washed hen seasoned with salt and black pepper to the pot.

Let the hen boil, then lower the heat to a medium simmer and cook for about four hours, checking every 40 minutes.

After about one hour, remove the boiled vegetables to keep them from breaking apart in the soup.

If necessary, skim off any excess fat that forms on the surface of the broth.

After about two hours, check the hen's tenderness by inserting a fork; if it’s still hard, continue cooking.

Add more water if the liquid level is low, and let it boil again.

Once the hen is almost done (after about two and a half hours), add chopped celery and let it boil for 20 minutes.

Add chopped carrots and potatoes to the pot along with a little extra water.

When the potatoes are almost cooked, add a small amount of angel hair pasta and cook for about two minutes.

Finally, add chopped cilantro to the soup just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary