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Overview

Caldo de Gallina

Peruvian Hen Soup, Peruvian Chicken Noodle Soup, Sopa de Gallina

This caldo de gallina recipe simmers a whole hen slowly with onion, celery, garlic and ginger into a clear, golden broth, then adds spaghetti, potato and a hard-boiled egg. It is the soup Peruvians turn to when someone is tired, ill or simply cold. One serving is about 700 g.

Caldo de gallina — hen soup — is one of Peru's oldest comfort foods, sold in markets and soup kitchens across the country, often before dawn to workers starting their day. A stewing hen, tougher and more flavourful than a young chicken, simmers for hours with onion, celery and ginger — the ginger a legacy of the Chinese immigrants who shaped Peruvian cooking — until the broth turns golden. Noodles, potato and a whole boiled egg make it a meal in a bowl, and Peruvians swear by it for colds, hangovers and tired bodies.

Pairs well with: Crusty bread, ají sauce and lime wedges

Provenance

Peru flag Peru

Peruvian Comfort Classic

Latin America & Caribbean

Time Dedication

1h 35m

20m prep • 75m cook

Batch Yield

4 Servings

576 kcal per serving

1 serving ≈ 700 g

Technical Skill

Intermediate

Medium (Slow Simmer)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Soups & Broths Occasions: Family lunches, cold days, when feeling unwell, Sunday meals, market breakfasts Cost: Low — about $2–3 per serving at home
Tags: Chicken Noodles Savory Soup
A bowl of Peruvian caldo de gallina with a chicken drumstick, a whole boiled egg, noodles and carrot in golden broth

Peruvian Comfort Classic

Photo: MiguelAlanCS, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A classic Peruvian hen soup: a whole hen simmered slowly into a clear golden broth with spaghetti, potato and a whole boiled egg per bowl.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 35m
P

Prep Stage: Hen, Aromatics & Eggs

20 Mins

Rinse the hen pieces and pat dry. Peel and quarter the onion, cut the celery into chunks, crush the garlic and slice the ginger. Peel the potatoes and cut into large chunks, and put the eggs on to boil in a separate pan.

Maestro Tip: Cut the potatoes large — small pieces fall apart during the long simmer.

  1. 1

    Simmer the Hen

    50 Mins Simmer, ~95°C (200°F)

    Put the hen pieces in a large pot with 1.5 litres of cold water, the onion, celery, garlic, ginger and 1 teaspoon of salt. Bring to a gentle boil, skim off the foam, then lower the heat so the pot barely simmers at about 95°C (200°F) and cook for 50 minutes.

    A bare simmer keeps the broth clear — a rolling boil makes it cloudy and greasy.

    Done when: Broth is clear and golden; hen meat is tender and pulls from the bone.

  2. 2

    Boil the Eggs

    10 Mins Boiling water, 100°C (212°F)

    While the hen simmers, boil the eggs in a separate pan for 10 minutes, then cool under cold water and peel them. Keep them whole — each bowl gets one egg.

    Eggs straight from the fridge crack less if you start them in cold water.

    Done when: Eggs are fully hard-boiled and peel cleanly.

  3. 3

    Add the Potatoes

    15 Mins Simmer, ~95°C (200°F)

    Lift the hen out of the pot and set aside. Strain the broth if you like it perfectly clear, then return it to the pot and add the potato chunks. Simmer for 15 minutes until the potatoes are tender but still holding their shape.

    Straining is optional — a home caldo is often served unstrained, with the aromatics left in.

    Done when: Potatoes are tender when pierced with a knife but not falling apart.

  4. 4

    Cook the Noodles

    8 Mins Simmer, ~95°C (200°F)

    Add the spaghetti to the pot, breaking it in half first, and cook for 8 minutes until just tender. Return the hen pieces to the pot to heat through for the last 3 minutes — the thickest part of the meat must be at least 74°C (165°F).

    Break the spaghetti in half so it sits neatly in the bowl and is easy to eat with a spoon.

    Done when: Noodles are tender; chicken is heated right through to 74°C (165°F).

  5. 5

    Serve Steaming Hot

    5 Mins Serving, ~80°C (175°F)

    Taste the broth and adjust the salt. Ladle about 700 g per bowl — broth, noodles, potato and a piece of hen — and top each with a whole peeled egg and chopped parsley. Serve immediately, with ají sauce and lime on the side.

    Serve it fast and hot — caldo de gallina is meant to steam when it reaches the table.

    Done when: Broth is well seasoned; each bowl has hen, noodles, potato and one egg.

Finishing Touches & Plating

Serve it steaming hot, with ají sauce and lime on the side — in Peru, this is the soup that fixes a bad day.

Nutritional Physiology & Benefits

Nutrition

Energy

576

kcal / serving

Protein

45g

Complete AA

Carbs

41g

Complex

Fats

25g

Healthy

Per serving (4 servings · 1 serving ≈ 700 g)
Energy576 kcal
Protein45 g
Carbohydrates41 g
Fat25 g
Fibre3.7 g
Sugar3.1 g
Sodium779 mg
Per 100g
Energy82 kcal
Protein6.4 g
Carbohydrates5.9 g
Fat3.6 g
Fibre0.5 g
Sugar0.4 g
Sodium111 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B6 and B12 (chicken), niacin (chicken), iron and zinc (chicken and egg), vitamin C (potato), potassium (potato and celery).

High in Protein

About 44.6 g of complete protein per serving from hen and egg — the building blocks for muscle maintenance and repair.

Gentle, Easy to Digest

A clear broth with soft noodles and potato — easy on the stomach when appetite is low.

Real Broth, No Shortcuts

Hen, water, onion, celery, garlic and ginger simmered slowly — the flavour comes from time, not stock cubes.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Crusty Bread

Crusty bread is for dipping — it soaks up the golden broth, which is too good to leave in the bowl.

Sauces

Ají Sauce

A spoonful of yellow chilli sauce adds heat and brightness that lifts the mild, savoury broth.

More Pairings

Lime Wedges

A squeeze of lime at the table sharpens the broth and cuts the richness of the hen — the classic Peruvian finish.

Vegetables

Simple Green Salad

Crisp lettuce and tomato with a light dressing add freshness and crunch beside the soft, hot soup.

Full Menus

Full Peruvian Family Menu

Serve the caldo as the main course after a small salad, with bread and ají on the table, and finish with fresh fruit.

Complete menu

Serve the caldo as the main course after a small green salad, with crusty bread, ají sauce and lime on the table, and finish with fresh fruit.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Rich, Fatty Main Dishes After

The soup is already rich with hen and egg, so a heavy fried main straight after it overloads the stomach — keep the rest of the meal light. This is general information, not medical advice.

Alcohol with the Soup

Alcohol on top of a hot, restorative soup can upset the stomach and dull the appetite the soup is meant to restore — water or herbal tea is the better drink. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA nourishing, high-protein lunch — a full bowl with hen, noodles, potato and egg.
  • ChildrenSuitable from age 2+; shred the meat off the bone and cut the noodles short for younger children.
  • ElderlySoft, warm and nourishing — serve the meat off the bone and the egg cut in half.
  • Pregnant womenGenerally suitable when the chicken is cooked right through to 74°C (165°F) and the egg is fully hard-boiled.
  • Breastfeeding womenGenerally suitable; the protein, iron and B vitamins support recovery — drink water alongside.
  • AthletesExcellent after training — about 44.6 g of protein with noodles and potato for glycogen.
  • Weight gainA good choice — take a second helping of noodles and potato with the broth.
  • Weight lossTake mostly broth and chicken, go easy on the noodles and potato, and skip the bread.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe noodles and potato count — keep each to about a cup and fill the bowl with broth and chicken. Ask your clinician about portion size.
  • High blood pressureTaste the broth before adding salt at the table — most of the sodium is the teaspoon added in cooking. Ask your clinician about portion size.
  • Kidney diseaseHigh in protein, potassium and phosphorus; eat in a moderate portion and ask your clinician first.
  • GoutEat occasionally and in smaller portions — hen is moderate in purines. Ask your clinician about frequency.
  • Stomach issuesUsually soothing, but go easy on the ají sauce if your stomach is sensitive. Ask your clinician if symptoms persist.
  • Cardiovascular diseaseRemove the skin to cut saturated fat, keep the portion moderate, and load up on salad. Ask your clinician about portion size.
  • Fatty liverA good choice without the skin — lean protein with potato and vegetables; keep the oil as measured. Ask your clinician about portion size.
  • Food allergiesContains gluten (wheat spaghetti) and egg. Use gluten-free noodles if needed — ask your clinician if you have coeliac disease.
  • Special therapeutic dietsIf you follow a prescribed low-sodium diet, cook it with half the salt and skip extra seasoning; check with your clinician before eating.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly, then store in an airtight container in the fridge.
In the fridge
3 days.
In the freezer
3 months; freeze the broth and hen without the noodles (they go mushy).
How to reheat
Reheat until boiling, then simmer until steaming hot, 74°C (165°F); cook fresh noodles if needed.
Freezing recommended
Yes — broth and hen freeze well; add fresh noodles when serving.
Signs it has spoiled
Sour smell, cloudy film on the surface, or slimy chicken.

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