Peruvian Chicken Soup
A typical Peruvian breakfast, this loaded chicken soup (potatoes, boiled eggs, noodles, carrots, chiles) gets it's perfume from fresh ginger and cilantro.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Stockpot
- Fine-mesh sieve
- Tongs
- Chef's knife
- Cutting board
- Stove
- Pot
- Plate
- Ladle
- Spoon
- Peeler
- Serving bowl
- Kitchen scale
- Measuring cup
Ingredients
- 1 (5–6-lb.) stewing chicken or hen
- 2 leeks, trimmed, roughly chopped, and washed well
- 2 lb. celery, roughly chopped
- 2 carrots, roughly chopped
- 1 (1-inch) piece ginger, peeled and smashed
- 1 head garlic, halved crosswise
- 6 medium yukon gold potatoes, peeled and left whole
- 6 oz. dried egg noodles
- Kosher salt, to taste
- 6 hard-boiled eggs, peeled and halved
- 2 tbsp. chopped cilantro
- 4 scallions, thinly sliced
- 2 limes, quartered
- 1 fresh red chile (such as fresno), stemmed, seeded, and finely chopped
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