Caldo de gallina is a hearty Peruvian chicken soup made with a whole hen (or chicken), potatoes, rice, and a generous dose of lime and cilantro. It’s a beloved comfort food, often enjoyed as a weekend meal or a cure for a cold, and its rich, savory broth comes from simmering the bird with aromatics until deeply flavorful. This recipe gives you the full ingredient list and step-by-step method to make a truly satisfying pot.
Ingredients
- 1 whole chicken (about 4 lb / 1.8 kg), cut into pieces (or 1 whole hen, if available)
- 12 cups (2.8 L) water
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 celery stalks, chopped
- 2 carrots, peeled and cut into chunks
- 1 tablespoon (15 ml) vegetable oil
- 1 tablespoon (15 g) salt, plus more to taste
- 1 teaspoon (5 g) black pepper
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) dried oregano
- 4 medium Yukon Gold or russet potatoes, peeled and cut into large chunks
- 1 cup (200 g) white rice, rinsed
- 1/2 cup (120 ml) fresh lime juice (about 4 limes)
- 1/2 cup (20 g) fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- In a large stockpot (at least 8 quarts), heat the oil over medium heat. Add the onion, garlic, celery, and carrots. Sauté until the onion is translucent, about 5 minutes.
- Add the chicken pieces to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 8 minutes.
- Pour in the water. Add the salt, pepper, cumin, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour. Skim off any foam that rises to the surface.
- After 1 hour, add the potatoes and rice. Continue to simmer, uncovered, for another 20-25 minutes, until the potatoes are tender and the rice is cooked.
- Remove the chicken pieces to a cutting board. When cool enough to handle, shred the meat, discarding bones and skin. (If you used a whole hen, the meat may be tougher; shred it finely.)
- Return the shredded chicken to the pot. Stir in the lime juice and cilantro. Taste and adjust seasoning with more salt or lime if needed.
- Ladle the hot soup into bowls. Serve with extra lime wedges on the side.
Tips
- Use a hen for authenticity: A stewing hen (gallina) gives a much richer, more gelatinous broth than a regular chicken. If you use one, increase the simmering time to 2-2.5 hours before adding the potatoes and rice.
- Don’t skip the lime: The lime juice brightens the entire soup and is essential to the flavor. Add it at the end, not during cooking, to keep it fresh.
- Adjust the rice: If you prefer a thicker, more stew-like consistency, use 1.5 cups (300 g) of rice. If you want a lighter broth, stick to 1 cup.
- Make it ahead: The flavors meld even better the next day. You can prepare the soup fully and refrigerate it; just reheat gently.
Serving Suggestions
Serve caldo de gallina as a main course, with a side of crusty bread or boiled corn on the cob. It’s also traditional to serve it with aji amarillo (Peruvian yellow chili) paste or a drizzle of hot sauce for those who like extra heat. A simple green salad with avocado makes a nice fresh contrast.
Variations
- Vegetable-heavy: Add zucchini, green beans, or chayote along with the potatoes for more vegetables.
- Spicy: Add a whole aji amarillo pepper or a teaspoon of aji paste to the broth during step 2 for a spicy kick.
- Noodle swap: Replace the rice with 8 oz (225 g) of fideos or other thin pasta, adding them in the last 10 minutes of cooking.
- Herb variation: Substitute half the cilantro with flat-leaf parsley for a slightly different herbal note.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of water or broth when reheating. Reheat on the stovetop over medium heat until bubbling, or in the microwave in 1-minute intervals, stirring between. For longer storage, freeze the soup (without the rice, if possible) for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breast instead of a whole chicken? Yes, you can use bone-in, skin-on chicken thighs or a mix of parts. White meat alone can dry out during the long simmer, so if you use breast, add it in the last 20 minutes of cooking.
What is the difference between caldo de gallina and caldo de pollo? “Gallina” specifically means hen, while “pollo” means chicken. In Peru, caldo de gallina is traditionally made with a stewing hen, which yields a richer, more intense broth. Caldo de pollo is a more generic chicken soup.
Why is my broth cloudy? A cloudy broth is usually caused by boiling too vigorously or not skimming the foam. To keep it clear, simmer gently and skim the surface regularly during the first hour.
Can I make this in a pressure cooker? Absolutely. Sauté the aromatics and chicken in the pressure cooker, then add the water and seasonings. Cook on high pressure for 20 minutes, then quick-release. Add the potatoes and rice and cook for another 10 minutes on high pressure, then release and finish with lime and cilantro.
How do I know when the chicken is fully cooked? The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C), as measured with a food thermometer. Since you’re simmering it for an hour, it will be well past that, but you can check the thickest part of the thigh.
Can I freeze caldo de gallina? Yes, but it’s best to freeze the broth and chicken without the rice and potatoes, as those become mushy after thawing. Freeze in portion-sized containers for up to 3 months.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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