Name: Peruvian Chicken Noodle Soup
Yield: Serves 6
Cuisine: Peruvian
Ingredients: Kosher salt and freshly ground black pepper, to taste; 2 leeks, white and light green parts only, coarsely chopped and rinsed; 2 carrots, coarsely chopped; 1 5–6-lb. stewing chicken or hen; 2 ribs celery, coarsely chopped; 6 hard-cooked eggs, peeled and halved; 2 tbsp. coarsely chopped fresh cilantro; 4 scallions, thinly sliced; 1 head garlic, halved crosswise; 2 limes, quartered; 1 1″ piece ginger, peeled and smashed; 1 fresh red chile, such as Fresno chile, stemmed, seeded, and finely chopped; 6 medium Yukon gold potatoes, peeled and left whole; 6 oz. dried egg noodles

Preparation info

Serves
6

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

This popular Peruvian morning dish is garnished in all sorts of ways, with residents of Lima, Peru’s capital, often opting for halved hard-cooked eggs. The eggs join hefty whole potatoes, egg noodles, and large chunks of chicken to deliver a hearty, rustic meal.

Ingredients

2 carrots, coarsely chopped
2 leeks, white and light green parts only, coarsely chopped and rinsed
2 ribs celery, coarsely c

Method

Combine carrots, leeks, celery, chicken, ginger, garlic, and 5 qt. cold water in an 8-qt. saucepan and bring to a boil. Reduce heat to medium-low and cook, skimming occasionally, until chicken is cooked through or an instant-read thermometer inserted into thigh reads 165°F, and the stock has become rich and golden, about 3½ hours. Using tongs, transfer chicken to a cutti

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Peruvian Chicken Noodle Soup

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