Part a series of breakfasts from around the world featured in Little Tables by Vanessa Lewis, published by Beatnik.
PERU | Caldo de Gallina
Caldo De Gallina means “Hen Soup”. It’s a rich chicken soup, common at the Peruvian breakfast table.
Serves 6-8
INGREDIENTS
- 2 leeks, trimmed and sliced
- 2 celery sticks, sliced
- 2 carrots, peeled and sliced
- 6 baby potatoes, halved
- 3cm piece ginger, peeled and finely grated
- 2 cloves garlic, crushed
- 1.5L chicken stock
- 800g (28.2oz) skinless, boneless chicken thighs, roasted and chopped
- 100g (3.5oz) dried egg noodles
- salt and milled black pepper
To Serve
- hard-boiled eggs, quartered (optional)
- 2 Tbsp fresh coriander, chopped
- 4 spring onions, thinly sliced
- 2 limes, quartered
- 1 fresh red chilli, seeded and finely chopped (optional)
METHOD
Place the leeks, celery, carrots, potatoes, ginger, garlic and the chicken stock into a large heavy-bottomed saucepan. Bring to the boil over high heat then reduce heat to simmer and cook for 30 minutes.
Add the roasted chicken and the egg noodles and cook until the noodles are just tender – 6-8 minutes.
Season soup with salt and pepper.
Divide the soup between 6 – 8 deep serving bowls.
Garnish each portion with eggs (if using) and some of the coriander, spring onion, limes and chilli. Serve immediately.
