Caldo de Gallina

Name: Caldo de Gallina
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: Ecuadorian
Ingredients: 1 whole hen or large chicken (about 1.5kg); 500g yuca, peeled and chunked; 4 potatoes, peeled and halved; 2 ears corn, halved; 1 onion, quartered; 4 cloves garlic; 1 bunch cilantro; 2 scallions; 1 tsp cumin; Salt and pepper; Lime wedges, aji criollo for serving

Caldo de Gallina (KAHL-doh deh gah-YEE-nah)

Hen Broth Soup

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 382 kcal

A golden, soul-warming broth made from slowly simmered whole hen with yuca, potatoes, corn, and herbs — Ecuador's universal comfort and healing soup.

Nutrition & Info

Protein 28.0g

Carbs 36.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large stockpot ladle skimmer

Presentation Guide

Vessel: deep bowl

Garnishes: cilantro, lime wedges

Accompaniments: white rice, aji criollo, avocado

Ingredients

1 whole hen or large chicken (about 1.5kg)
500g yuca, peeled and chunked
4 potatoes, peeled and halved
2 ears corn, halved
1 onion, quartered
4 cloves garlic
1 bunch cilantro
2 scallions
1 tsp cumin
Salt and pepper
Lime wedges, aji criollo for serving

Instructions

1
Place hen in a large pot with water, onion, garlic, scallions, and cumin. Bring to a boil, skim foam.
2
Simmer 1.5 hours until hen is very tender. Remove hen, shred meat, return to pot.
3
Add yuca, potatoes, and corn. Simmer 25 min until tender.
4
Add cilantro, season with salt and pepper.
5
Serve in deep bowls with all the vegetables, broth, and lime wedges.

💡

Did You Know?

In Ecuador, caldo de gallina is prescribed by grandmothers for everything from colds to heartbreak — it is considered medicine as much as food.

Chef's Notes

Equipment Tips

large stockpot
ladle
skimmer

Garnishing

cilantro, lime wedges

Accompaniments

white rice, aji criollo, avocado

The Story Behind Caldo de Gallina

Caldo de gallina is Ecuador's chicken soup equivalent, but made specifically with "gallina criolla" (free-range hen), which has deeper flavor than young chicken. The slow simmering extracts rich collagen and nutrients. It is the first dish offered to new mothers, sick relatives, and homesick travelers.

🕐 Traditionally enjoyed lunch, especially when feeling unwell 📜 Origins: Colonial era

Comments (0)

No comments yet. Be the first to share your thoughts!