Sopa de Pollo o Gallina Criolla [Video+Recipe] Hen / Chicken Soup
Caldo de gallina vieja (or Sopa de pollo) was the traditional prescription to regain strength or good spirits.
![Sopa de Pollo o Gallina Criolla [Video+Recipe] Hen / Chicken Soup](/static/img/9d91633cf65ed851_m.webp)
- 2 pound hen meat ([0.91 kg] (or chicken))
- 1½ teaspoon salt ((or more, to taste))
- 1 teaspoon oregano (dry, ground)
- 2 tablespoon vegetable oil
- 1 large red onion (cut in half)
- 6 allspice berries ((optional))
- 2 cloves garlic (sliced)
- 1 stalk celery (sliced)
- 2 cups diced potatoes
- 2 cups auyama (kabocha squash) ((West Indian pumpkin) cut into small cubes)
- ½ cup angel hair noodles
- 1 handful parsley (or cilantro)
- Skin the chicken and remove fat. Discard the fat and skin.Cut the chicken into small pieces, separating meat from bones. The bones will be used to flavor the broth.
- Season the chicken (including the bones) with oregano, a teaspoon of salt, and the lime juice.Heat the oil in a pot, add the meat and bones, and cook stirring until the meat has browned.⚠️ If you are using chicken meat, remove the meat from the pot and set aside, leave the bones in the pot. If you're using an old hen, leave both meat and bones in the pot.
- Add ½ quart [2 liters] of water, onion, allspice (optional), celery, and garlic.Cook covered over low heat for 40 minutes, or if using an old hen, until the meat is tender. After that time, remove the onion and bones and discard them. The liquid should have reduced to ¾ of the original volume, add water if necessary to obtain that volume.
- Season the broth with salt to taste, and add the potatoes, and pumpkin.Cover and boil over medium heat until the potatoes are cooked.
- When the potatoes are cooked, add the chicken meat and noodles and cook covered until the noodles are tender.Stir regularly to prevent sticking.
- Add the parsley (or cilantro), taste and season with salt to taste if required, and serve.
Discard the fat and skin.Cut the chicken into small pieces, separating meat from bones. Season the chicken (including the bones) with oregano, a teaspoon of salt, and the lime juice.Heat the oil in a pot, add the meat and bones, and cook stirring until the meat has browned.⚠️ If you are using chicken meat, remove the meat from the pot and set aside, leave the bones in the pot.
If you're using an old hen, leave both meat and bones in the pot. Add ½ quart [2 liters] of water, onion, allspice (optional), celery, and garlic.Cook covered over low heat for 40 minutes, or if using an old hen, until the meat is tender.
After that time, remove the onion and bones and discard them. The liquid should have reduced to ¾ of the original volume, add water if necessary to obtain that volume.
Season the broth with salt to taste, and add the potatoes, and pumpkin.Cover and boil over medium heat until the potatoes are cooked. When the potatoes are cooked, add the chicken meat and noodles and cook covered until the noodles are tender.Stir regularly to prevent sticking. Add the parsley (or cilantro), taste and season with salt to taste if required, and serve.
