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Loading...This hearty Peruvian hen soup is a beloved comfort food across the country, traditionally served for breakfast to restore energy on chilly mornings. A rich golden broth is simmered from a mature hen with ginger, garlic, and celery, then finished with tender potatoes, corn, carrots, peas, and a generous handful of fresh mint and parsley. Served over rice with a squeeze of lime and crusty bread on the side, this soul-warming soup is the perfect one-pot meal.
Prep Time15 mins
Cook Time90 mins
Total Time105 mins
Servings4
Yield4 generous bowls
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 18 gFat
- 5 gSaturated Fat
- 38 gCarbs
- 5 gFiber
- 6 gSugar
- 40 gProtein
- 720 mgSodium
- 920 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 28 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the broth and hen
- 1 whole hen (about 3.5 lbs), cleaned and cut into 8 pieces
- 10 cups cold water
- 1 large yellow onion, quartered
- 4 garlic cloves, smashed
- 1-inch piece fresh ginger, sliced
- 2 celery stalks with leaves
- 1 tablespoon kosher salt
For the vegetables
- 2 medium Yukon Gold potatoes, peeled and cubed
- 2 large carrots, peeled and sliced into 1/2-inch rounds
- 2 ears fresh corn, husked and cut into 2-inch wheels
- 1 cup shelled green peas (fresh or frozen)
- 1/2 cup angel hair pasta, broken into 2-inch pieces (optional)
For finishing and serving
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh spearmint (hierbabuena), finely chopped
- 1 cup cooked white rice, for serving
- 2 limes, cut into wedges, for serving
- Crusty French bread, for serving
Directions
- Combine the hen pieces, cold water, onion, garlic, ginger, celery, and 1 tablespoon salt in a large stockpot. Bring to a boil over high heat, skimming off any gray foam that rises to the surface.
- Reduce the heat to low, partially cover, and simmer gently for 60 minutes, until the hen meat pulls easily from the bone and the broth is richly golden.
- Transfer the hen pieces to a plate to cool slightly. Once cool enough to handle, shred the meat from the bones and reserve. Return the bones and any juices to the pot and simmer another 30 minutes to deepen the flavor.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding the spent aromatics and bones. Bring the strained broth back to a gentle simmer over medium heat.
- Add the potatoes, carrots, and corn wheels and cook for 12 minutes, until the potatoes are just fork-tender.
- Stir in the peas and broken angel hair pasta (if using) and cook for 5 more minutes, until the pasta is soft and the peas are bright green.
- Return the shredded hen meat to the pot along with the chopped parsley and mint. Simmer for 2 minutes to warm through, then taste and adjust seasoning with additional salt and pepper.
- To serve, spoon a generous mound of cooked white rice into each warmed bowl, ladle the hot soup and vegetables over and around it, and finish with a generous squeeze of fresh lime juice. Serve immediately with crusty bread on the side.
Cook’s Notes
- A mature stewing hen gives the most authentic flavor and silky texture, but a whole roasting chicken works fine if you shorten the simmering time to about 45 minutes.
- Hierbabuena (Peruvian spearmint) is the traditional herb; avoid peppermint, which has a sharper menthol note that overpowers the broth.
- For a richer, more complex broth, add a parmesan rind or a small beef bone during the long simmer.
- Always add the fresh herbs off the heat or at the very end of cooking; boiling them too long turns the broth dull and grassy.
- Store leftover soup separately from the rice and herbs in the refrigerator for up to 3 days; add a fresh handful of mint and parsley when reheating to revive the flavor.
