Peruvian Chicken Noodle Soup

Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

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.


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


  1. 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