Sopa de Pollo o Gallina Criolla [Video+Recipe] Hen / Chicken Soup

Ingredients

• 0.91 kg (2 lb)hen meat or chicken
• 1½ teaspoons, or more to tastesalt
• 1 teaspoondried ground oregano
• 2 tablespoonsvegetable oil
• 1 largered onion, cut in half
• 6, optionalallspice berries
• 2 clovesgarlic, sliced
• 1 stalkcelery, sliced
• 300 g (2 cups)potatoes, diced
• 300 g (2 cups)auyama (kabocha or West Indian pumpkin), cut into small cubes
• 45 g (½ cup)angel hair noodles
• 1 handfulparsley or coriander
• 2 litres (½ quart, as stated in the method)water
• To tastelime juice

Instructions

1. 1

   Prepare the chicken

   Remove the skin and excess fat from the chicken and discard them. Cut the meat into small pieces, separating it from the bones; keep the bones to flavour the broth.

2. 2

   Brown the meat

   Season the meat and bones with the oregano, 1 teaspoon of salt and lime juice. Heat the oil in a pot, add the chicken and bones, and cook, stirring, until the meat is browned. If using chicken, lift out the meat and set it aside, leaving the bones in the pot. If using an older hen, leave both the meat and bones in the pot.

3. 3

   Make the broth

   Add 2 litres of water, the onion, optional allspice, celery and garlic. Cover and cook over low heat for 40 minutes, or until the meat is tender if using an older hen. Remove and discard the onion and bones. The liquid should have reduced to three-quarters of its starting volume; add water if needed to reach that level.

4. 4

   Cook the vegetables

   Taste the broth and add salt as needed, then add the potatoes and pumpkin. Cover and boil over medium heat until the potatoes are cooked.

5. 5

   Add the noodles

   Once the potatoes are cooked, add the chicken meat and noodles. Cover and cook until the noodles are tender, stirring regularly to stop them sticking.

6. 6

   Finish and serve

   Stir in the parsley or coriander, taste and add more salt if needed, then serve.

What is Dominican chicken soup?

Sopa de pollo, or caldo de gallina, is a Dominican soup built around chicken, vegetables and a seasoned broth. The description of this dish reflects the longstanding tradition of serving chicken or hen soup as a restorative, home-cooked meal.

This version layers flavour by browning the chicken before simmering it with aromatics. Potatoes, auyama and angel hair noodles turn the broth into a hearty bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 262 calories, 16g protein, 14g carbs, 16g fat.

The potatoes, pumpkin and noodles provide most of the carbohydrates, while the chicken contributes protein. Fat comes mainly from the chicken and vegetable oil. For a balanced plate, serve a bowl with a simple salad or another non-starchy vegetable on the side.

Choosing the chicken

Hen or chicken: The recipe allows for either. An older hen may need longer simmering to become tender, while chicken meat is removed after browning and added back near the end.

Bones: Keep them in the pot during the broth stage so they can flavour the liquid, then remove them before adding the vegetables.

Building the broth

Browning: Let the meat colour in the oil, stirring as it cooks. This step gives the broth a deeper, savoury base.

Aromatics: Onion, garlic, celery, oregano and optional allspice season the simmering liquid. The onion is removed with the bones before the vegetables go in.

Getting the vegetables right

Potatoes: Cut them into similarly sized pieces so they cook at much the same pace. The recipe uses their tenderness as the cue for adding the noodles.

Auyama: Small cubes fit easily on a spoon and soften in the broth. Kabocha or West Indian pumpkin can be used for the squash called for here.

Cooking the noodles

Angel hair: Add it only after the potatoes are cooked, as the fine strands need less time in the pot. Stir regularly while they simmer so they do not settle and stick.

Doneness: Check that the noodles are tender before taking the soup off the heat. They should be soft but still hold together in the broth.

Serving the soup

Fresh herbs: Parsley or coriander goes in at the end, giving the finished soup a fresh, aromatic note. Taste once more for salt before serving.

On the side: Serve it as a meal on its own, or pair it with a simple salad or bread if you want something alongside.

Recipe notes & tips

• Cut the potatoes and pumpkin into similar-sized pieces for more even cooking.
• Brown the chicken in batches if the pot is crowded, so the pieces colour rather than steam.
• Keep the chicken bones in the broth until the simmering stage is complete.
• Stir regularly after adding the angel hair noodles to prevent them sticking.
• Add the parsley or coriander just before serving for a fresher flavour.
• Taste the broth before adding more salt, as the seasoning can concentrate as it reduces.

Variations

• Use chicken: Choose chicken instead of hen and return the browned meat to the pot with the noodles.
• Skip the allspice: Leave out the berries for a simpler, less aromatic broth.
• Change the herbs: Use parsley or coriander, depending on the flavour you prefer.
• Adjust the noodles: Use a little less angel hair for a brothier bowl.
• Add more auyama: Increase the pumpkin and reduce the potatoes to shift the vegetable balance.

Common mistakes to avoid

• Crowding the pot: The chicken may steam instead of brown; brown it in batches if needed.
• Leaving bones in: Remove the bones after simmering and before serving.
• Adding noodles too early: They can turn too soft; wait until the potatoes are cooked.
• Skipping the stirring: Noodles may stick to the bottom; stir regularly as they cook.
• Overcooking the chicken: Check tenderness during the simmer, especially when using chicken rather than older hen.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently on the hob until steaming hot, stirring occasionally; the noodles may soften as they sit, so add a splash of water if the broth has thickened.

Frequently asked questions