Entree: El Salvador – National Cuisine – Sopa de Gallina India (Hearty soup of slow-simmered free-range hen with root vegetables, corn, and cilantro)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 2 hrs

Ingredients

- 1 whole free-range hen, cut into pieces, approx. 4 lb (1.8 kg) (protein)
- 12 cups (2.8 L) water
- 1 large white onion, quartered (about 200 g)
- 4 garlic cloves, smashed or minced (about 12 g)
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2 g) whole black peppercorns or 1/2 tsp (1 g) ground black pepper
- 3 medium carrots, peeled and cut into large pieces (about 12 oz / 340 g)
- 2 medium yuca (cassava), peeled and cut into 2-inch pieces, about 1 lb (450 g)
- 3 medium potatoes, peeled and halved, about 1 lb (450 g)
- 2 ears corn, each cut into 4 pieces
- 1 medium chayote, peeled, seeded, and quartered (or substitute with winter squash), about 8 oz (225 g)
- 1/2 small head cabbage, cut into wedges
- 2 tbsp (30 ml) vegetable oil (optional, for sweating aromatics)
- 1/2 cup (15 g) fresh cilantro stems and leaves, roughly chopped (use stems in stock, leaves for garnish)
- Lime wedges for serving
- Fresh chopped cilantro for garnish

Instructions

1. Prep and brown (optional): Rinse hen pieces and pat dry. In a large stockpot, heat 2 tbsp (30 ml) vegetable oil over medium heat if using; add hen pieces and brown lightly 3–4 minutes per side to deepen flavor. Remove briefly.
2. Make the broth: Add 12 cups (2.8 L) water to the pot with hen pieces (or place hen in clean pot if you did not brown). Add quartered onion, garlic, cilantro stems, whole peppercorns, and 2 tsp (10 g) salt. Bring to a gentle boil, then reduce to a simmer. Skim any foam that rises. Simmer gently, partially covered, until hen is nearly tender, about 45–60 minutes for a free-range hen.
3. Add root vegetables: Add carrots and yuca to the pot and continue simmering 15 minutes.
4. Add potatoes and corn: Add the potatoes and corn pieces and simmer another 10–15 minutes.
5. Finish with quicker-cooking vegetables: Add the chayote and cabbage wedges and simmer until all vegetables are tender and hen meat is falling from the bone, about 8–12 more minutes. Taste and adjust salt.
6. Serve: Remove hen pieces to a cutting board, shred or pull meat from bones into bite-size pieces and return to the soup (discard skin and bones as preferred). Ladle soup into bowls, garnish with chopped fresh cilantro and lime wedges for squeezing. Serve hot with warm corn tortillas or rice on the side if desired.