{"id":15618,"date":"2026-07-02T12:26:43","date_gmt":"2026-07-02T17:26:43","guid":{"rendered":"https:\/\/recetas123.net\/caldo-de-gallina\/"},"modified":"2026-07-02T12:30:25","modified_gmt":"2026-07-02T17:30:25","slug":"peruvian-hen-broth","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/peruvian-hen-broth\/","title":{"rendered":"Peruvian Hen Broth"},"content":{"rendered":"\n

Peruvian caldo de gallina is one of the country\u2019s most traditional and comforting soups. It is made by slowly simmering hen to create a rich broth, then serving it with potatoes, thick noodles, hard-boiled egg, ginger, celery, and scallions.<\/p>\n\n\n\n

It is especially popular at markets, late-night food stands, and weekend breakfasts throughout Peru. Hen has a deeper flavor than standard chicken and needs slow cooking, which is the key to making a full-bodied and satisfying broth. Toasted cancha corn, lime, and chili sauce are the classic finishing touches.<\/p>\n\n\n

<\/div>
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\"Caldo<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Peruvian Hen Broth<\/div>\n\t\t
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Preparaci\u00f3n<\/div>\n\t\t\t
20<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
2<\/span> hrs<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
2<\/span> hrs<\/span> 20<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
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\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tPeruvian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 620<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 1.5 kg bone-in hen pieces (6 to 8 pieces)<\/li>\n\n\n\n
  • 3 liters water<\/li>\n\n\n\n
  • 150 g celery, cut into chunks (2 large stalks)<\/li>\n\n\n\n
  • 80 g leek, cut into chunks (1 small leek)<\/li>\n\n\n\n
  • 30 g fresh ginger, sliced (1 piece about 5 cm long)<\/li>\n\n\n\n
  • 5 g dried oregano (1 tablespoon)<\/li>\n\n\n\n
  • 12 g salt (2\u00bd teaspoons)<\/li>\n\n\n\n
  • 3 g ground black pepper (\u00be teaspoon)<\/li>\n\n\n\n
  • 500 g yellow potatoes or starchy white potatoes (4 medium potatoes)<\/li>\n\n\n\n
  • 250 g thick noodles or broken spaghetti (4 cups)<\/li>\n\n\n\n
  • 6 eggs<\/li>\n\n\n\n
  • 80 g chopped scallions (1 cup)<\/li>\n\n\n\n
  • 120 g toasted cancha corn (1 cup)<\/li>\n\n\n\n
  • 3 limes, cut into wedges<\/li>\n\n\n\n
  • 50 g aj\u00ed amarillo or rocoto chili paste (\u2153 cup), optional<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Clean and cook the hen,<\/strong> place the hen pieces in a large pot with the water, celery, leek, ginger, oregano, 10 g of salt, and black pepper. Bring everything to a boil over medium heat, skim off any foam that rises to the surface, then reduce the heat.<\/li>\n\n\n\n
    2. Build a rich broth,<\/strong> cook the hen partially covered for 1\u00bd to 2 hours, until the meat is tender and pulls easily from the bone. Check the liquid level occasionally and add hot water when needed to keep enough broth in the pot.<\/li>\n\n\n\n
    3. Cook the potatoes and eggs,<\/strong> wash the potatoes and add them whole to the broth during the final 25 minutes of cooking. Let them cook until tender. In a separate pot, boil the eggs for 10 minutes once the water reaches a boil; cool, peel, and halve them.<\/li>\n\n\n\n
    4. Add the noodles,<\/strong> remove the celery, leek, and ginger from the broth. Add the thick noodles and the remaining 2 g of salt, then cook for 8 to 10 minutes, until tender but not falling apart. Taste the broth and adjust the salt if needed.<\/li>\n\n\n\n
    5. Build each serving,<\/strong> cut the cooked potatoes in half and place one hen piece, noodles, and potato in each deep bowl. Ladle plenty of hot broth over the ingredients and add half a hard-boiled egg.<\/li>\n\n\n\n
    6. Finish and serve,<\/strong> sprinkle chopped scallions over each bowl. Serve the caldo de gallina piping hot with toasted cancha corn, lime wedges, and aj\u00ed amarillo or rocoto chili paste on the side.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s Tips<\/h2>\n\n\n\n
        \n
      • Use free-range hen whenever possible for a richer and more traditional broth.<\/li>\n\n\n\n
      • Keep the broth at a gentle simmer after it boils so it stays flavorful and clear.<\/li>\n\n\n\n
      • Do not add the noodles too early, because they can absorb too much liquid and become mushy.<\/li>\n\n\n\n
      • Remove the ginger before serving so its flavor does not overpower the broth.<\/li>\n\n\n\n
      • Serve the soup as soon as it is ready, since the noodles continue absorbing broth as they rest.<\/li>\n<\/ul>\n\n\n\n

        Traditional Variations<\/h2>\n\n\n\n

        In some parts of Peru, caldo de gallina includes chicken liver, gizzards, or other giblets. There are also versions served with rice instead of noodles, although the most familiar market-style presentation includes potatoes, thick noodles, hard-boiled egg, scallions, lime, and toasted cancha corn.<\/p>\n\n\n\n

        How to Serve<\/h2>\n\n\n\n

        Serve caldo de gallina piping hot in deep bowls, with one piece of hen, potato, noodles, and half an egg in each portion. Keep the toasted cancha corn separate so it remains crisp, and offer lime wedges and chili paste for everyone to season their soup.<\/p>\n\n\n\n

        Recommended Accompaniments<\/h2>\n\n\n\n
          \n
        • Toasted cancha corn.<\/li>\n\n\n\n
        • Fresh lime wedges.<\/li>\n\n\n\n
        • Aj\u00ed amarillo chili paste.<\/li>\n\n\n\n
        • Rocoto chili paste.<\/li>\n\n\n\n
        • Warm crusty bread.<\/li>\n<\/ul>\n\n\n\n

          A Little History<\/h2>\n\n\n\n

          Caldo de gallina is strongly associated with Peru\u2019s late-night and early-morning food culture. Its rich broth and generous ingredients have made it a popular meal after celebrations, long trips, or demanding workdays.<\/p>\n\n\n\n

          The combination of hen, ginger, celery, potatoes, noodles, and egg is especially typical of traditional caldo stands, where each bowl is served as a filling and complete meal.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Peruvian caldo de gallina is one of the country\u2019s most traditional and comforting soups. It is made by slowly simmering hen to create a rich broth, then serving it with potatoes, thick noodles, hard-boiled egg, ginger, celery, and scallions. It is especially popular at markets, late-night food stands, and weekend breakfasts throughout Peru. Hen has […]<\/p>\n","protected":false},"author":6,"featured_media":15620,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[191,190],"tags":[],"class_list":["post-15618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peruvian-recipes","category-recetas-y-comida-peruana","entry","has-media"],"yoast_head":"\nPeruvian Hen Broth | Recetas123<\/title>\n<meta name=\"description\" content=\"Make authentic Peruvian hen broth with potatoes, noodles, egg, ginger, and scallions in a rich, comforting soup.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recetas123.net\/en\/peruvian-hen-broth\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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