Is it too warm to write a post on soup? I don’t think so – especially not on a rainy night. My great grandfather used to eat soup in the middle of the summer. I never met him, but I think we would have gotten along just fine!
So, soup. My fiancé’s favorite soup is Caldo de Gallina (Pollo), a traditional Peruvian dish. It’s easy to find over there, but here – not so much.
I have to agree that it is super tasty, even with my “Americanized” flair. Here it would be a gourmet twist on traditional chicken soup. Ten steps up from canned chicken and stars.
Maybe it’s just a trick of the mind, but I believe this soup has healing properties. Seriously, a bowl or two and a cold will disappear. Of course, it could be the combination of chicken broth, ginger, and lemon – but I like to think of it as magical.
When I first attempted to make this soup about thee years ago I failed…miserably. No amount of salt or hot sauce could give it enough flavor to make it palatable. Oops. But, in my defense, I was still getting the hang of this cooking thing.
Flash forward to today and I’ve gotten it down to a science. Even though I don’t measure anything, it always turns out the same wonderful way.
The best part about this soup (other than it being a super easy dinner) is that you can make a big pot with four jumbo servings for around $10. That’s just $2.50 a bowl!
Directions (may vary!)
- Start out by boiling some eggs in one pot and a package of chicken legs in another pot of salted water.
- Chop up carrots, potatoes, ginger, and three bouillon cubes. Set aside.
- Slice up a bunch of scallions and halve / pit a lemon (for garnish / flavoring). Chill.
- Drain, cool, and peel eggs. Set aside.
- When chicken is thoroughly cooked, add chopped veggies and boil until al dente. (You may need to add more water.)
- Add pasta to soup and cook until done to your liking.
- Garnish with scallions, a squeeze of lemon, and a sprinkle of hot sauce.
If you’re like me, you may just finish half the pot yourself. It’s that good.