Caldo de Gallina (Peruvian Chicken and Noodle Soup)
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Ingredients
- 6 chicken thighs, bone-in skin-on
- 150 g vermicelli pasta
- 300 g waxy potatoes, peeled and diced
- 1 onion, finely chopped
- 3 garlic cloves
- 1200 ml chicken stock
- 10 g fresh mint leaves
- 1 lime, juiced
Nutrition (per serving)
- Calories
- 582 kcal
- Protein
- 40.2 g
- Carbohydrate
- 45.8 g
- of which sugars
- 4.5 g
- Fat
- 25.5 g
- of which saturates
- 7 g
- Fibre
- 3.6 g
- Salt
- 2.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs, onion, garlic and chicken stock in a large pan and bring to a simmer.
- 2
Cover and cook for 25 minutes, until the chicken is cooked through with no pink remaining. Lift out the chicken, shred the meat and discard the skin and bones.
- 3
Add the potatoes to the pan and simmer for 10 minutes, until almost tender.
- 4
Stir in the vermicelli and cook for 4-5 minutes, until tender.
- 5
Return the shredded chicken to the pan and heat through for 2 minutes.
- 6
Stir in the lime juice, scatter with torn mint leaves and ladle into bowls.
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