Honduran Hen and Vegetable Soup

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Caldo de Gallina is Honduras's beloved restorative chicken soup, slow-simmered with a whole hen, root vegetables, and chayote for a deeply savory, herb-flecked broth. Often enjoyed as a hearty breakfast or hangover cure, it's traditionally served with white rice, sweet plantains, lime, and a touch of fiery chili on the side.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 15 gFat
• 4 gSaturated Fat
• 30 gCarbs
• 5 gFiber
• 6 gSugar
• 30 gProtein
• 720 mgSodium
• 900 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 25 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the hen and broth

• 1 whole hen (about 4–5 lb), cut into pieces
• 10 cups cold water
• 1 large white onion, peeled and halved
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 tablespoon achiote paste
• 2 teaspoons kosher salt

For the vegetables and aromatics

• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 Yukon gold potatoes, peeled and cubed
• 1 chayote, peeled, seeded, and cubed
• 1 small green plantain, peeled and sliced
• 2 ears of corn, husked and cut into 2-inch rounds
• 2 Roma tomatoes, quartered
• 1/2 cup fresh cilantro, roughly chopped
• 1 teaspoon dried Mexican oregano

For serving

• 3 cups cooked white rice, kept warm
• 2 limes, cut into wedges
• 1/2 cup chopped white onion
• 1/4 cup chopped fresh cilantro
• Honduran chile (chilica) or habanero salsa, to taste

Directions

1. Place the hen pieces in a large stockpot, cover with the cold water, and bring to a gentle boil over medium-high heat, skimming off any foam that rises for about 10 minutes.
2. Stir in the onion, garlic, bay leaves, achiote paste, and salt; reduce the heat to low and simmer uncovered for 45 minutes, until the hen is tender and the broth turns a rich golden color.
3. Add the carrots, potatoes, chayote, green plantain, corn, tomatoes, oregano, and cilantro to the pot; continue simmering for 30 minutes more, until the vegetables are fork-tender and the flavors have melded.
4. Remove the hen pieces and let them cool slightly; pull the meat from the bones and shred it, then return the meat to the pot and discard the bones.
5. Taste the broth and adjust the salt; if you want a clearer soup, strain through a fine-mesh sieve before returning the shredded meat and vegetables.
6. Ladle the soup generously over mounds of warm white rice in deep bowls.
7. Top each bowl with a sprinkle of chopped onion and cilantro, then serve immediately with lime wedges and hot chile sauce on the side.

Cook’s Notes

• A mature laying hen (gallina) is traditional and gives richer flavor and a thicker broth; substitute a roasting chicken if needed but extend simmer time.
• Achiote paste adds the signature red-orange hue and earthy flavor—don't skip it even if the soup looks pale without.
• Serve with crisp fried or boiled green plantains (tajadas) on the side for an authentic Honduran meal.
• The broth tastes even better the next day, so make it ahead and reheat for an easy comforting dinner.
• Resist stirring too vigorously once the plantain is added—it can break down and cloud the broth.

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