Best 4 Caldo De Gallina India Recipes
Caldo de gallina india is a traditional dish from many Latin American countries. It's a hearty and flavorful soup made with chicken, vegetables, and spices. You can use several variations in the recipe, but the main ingredients are always the same. Some recipes call for corn on the cob, potatoes, and carrots, while others add yuca or plantains. The soup is also often served with rice or tortillas. The cooking method is relatively simple: the chicken is boiled in water until tender, and then the vegetables and spices are added. The soup is then simmered until the vegetables are cooked through. The result is a delicious and comforting soup perfect for a cold winter day.
Let's cook with our recipes!
CALDO DE GALLINA (PERUVIAN HEN SOUP)
Chicken soup doesn't cure altitude sickness, but it definitely helps with homesickness. A corner of Cusco, Peru's San Pedro market is devoted to open kitchens where Quechua ladies make this soup with new crop potatoes and tough old stewing hens. The idea is to have a really rich soup, boiled for hours and full with starch from the potato and the pasta. Then at the end, when serving at the table, you add chiles, chives, and a dash of strong Peruvian lime. In Peru, old stewing hens go into the soup because they can stand up to long simmering better than young chickens, which would disintegrate and dry out. We find that widely available roasting hens-older than broilers and fryers-work just fine, growing tender and succulent after hours of stewing.
Provided by Shane Mitchell
Time 5h40m
Yield Serves 10 (serving size: about 1 1/2 cups)
Number Of Ingredients 14
Steps:
- Combine first 7 ingredients in a large stockpot or Dutch oven. Bring to a boil over high; reduce heat to medium-low, and simmer 5 hours, skimming froth from surface as necessary. (Add cold water as necessary if soup reduces too much during simmering.)
- Remove chicken quarters from pan with tongs; place quarters on a plate. Cool 10 minutes. Pull meat from bones, shredding into bite-size pieces. Discard skin.
- Add potatoes to pan. Bring to a boil over medium-high; cook 10 minutes. Stir in egg noodles; cook 10 minutes or until potatoes are tender and noodles are al dente. Stir in shredded chicken and salt. Top each serving with cilantro, chives, and chile; serve with lime.
Nutrition Facts : Calories 322, Carbohydrate 34 g, Cholesterol 101 mg, Fat 7.3 g, Fiber 4 g, Protein 29 g, SaturatedFat 2.1 g, Sodium 583 mg, Sugar 3 g
CALDO DE GALLINA CRIOLLA O POLLO RECIPE (OLD HEN / CHICKEN SOUP)
Steps:
- Season chicken: Remove skin, bone, and chop the chicken into spoon-sized pieces. Discard the excess fat and skin. We'll use the bones for extra flavor. Season the chicken with oregano and 1 teaspoon of salt.
- Cook meat: Heat the oil in a pot over medium heat, add the chicken and brown. Pour in 1 quart [1 lt] of water, garlic, and vegetable broth, and bring to a boil. Cook over medium heat until chicken or hen is very tender, add water when it becomes necessary to maintain the same level of liquid. Stir in the potatoes, celery, and auyama.
- Cook noodles: Five minutes later add the noodles and parsley and cook until noodles are cooked through. Stir regularly to avoid excessive sticking.
- Serve: Once everything is cooked through, remove the bones from the soup and discard. Taste and season with salt to taste.
Nutrition Facts : Calories 262 kcal, Carbohydrate 14 g, Protein 16 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 1273 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CALDO GALLEGO
During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.
Provided by JMCCURTAIN
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
- Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.
Nutrition Facts : Calories 380 calories, Carbohydrate 29.4 g, Cholesterol 45.7 mg, Fat 20.6 g, Fiber 5.6 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 1743.1 mg, Sugar 3.5 g
CALDO DE POLLO
This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.
Provided by jack&lanasmommy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
- Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.
Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g
Tips:
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your caldo de gallina india will taste. Look for plump, juicy chicken, fresh vegetables, and flavorful herbs and spices.
- Don't overcrowd the pot: When you add too much chicken or vegetables to the pot, they won't cook evenly and the broth will be diluted. Add the ingredients in batches if necessary.
- Simmer the soup gently: Caldo de gallina india should be simmered gently over low heat for at least 1 hour. This will allow the flavors to develop and the chicken to become tender.
- Season the soup to taste: Once the soup is done simmering, season it to taste with salt, pepper, and other spices. You can also add a squeeze of lime juice or a dollop of sour cream for extra flavor.
- Serve the soup with your favorite toppings: Caldo de gallina india is traditionally served with rice, avocado, cilantro, and lime wedges. You can also add other toppings such as shredded chicken, diced tomatoes, or crumbled cheese.
Conclusion:
Caldo de gallina india is a delicious and hearty soup that is perfect for a cold day. It is also a great way to use up leftover chicken. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for busy weeknights or lazy weekends. So next time you're looking for a comforting and flavorful soup, give caldo de gallina india a try. You won't be disappointed!
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