-
View
Sopa de Gallina India, or Native Hen Soup, is a cherished dish in El Salvador, known for its rich, comforting flavours, this soup is a mainstay at family gatherings, celebrations, and even quiet evenings when a hearty dish is needed to soothe the soul.
Its simplicity is its strength, combining fresh, local ingredients to create a vibrant and satisfying culinary masterpiece. For Salvadorans, it’s not just a bowl of soup; it’s a connection to their heritage and a celebration of the country’s rural roots.
What Is Sopa de Gallina India?
Sopa de Gallina India is a flavourful chicken soup made with free range native hens, which are prized for their robust flavour and tender meat.
The dish is built around the hen, but it’s the interplay of fresh vegetables, aromatic herbs, and a slow cooking process that brings the magic to life. What sets it apart from other chicken soups is the deep, layered flavour achieved by using natural, high quality ingredients and taking the time to let the flavours meld together.
Often served in large bowls with generous pieces of chicken and vegetables, Sopa de Gallina India is accompanied by white rice, corn tortillas, and sometimes lime wedges for an extra touch of brightness. It’s a dish that invites you to slow down and savour each spoonful, making it as much about the experience as the taste.
Ingredients and Taste
The foundation of Sopa de Gallina India is the native hen, known for its slightly gamier flavour compared to conventional chicken. The meat is cooked slowly, allowing it to become tender while infusing the broth with its distinctive richness.
Alongside the hen, the soup features an array of fresh vegetables such as carrots, chayote, potatoes, green beans, and corn on the cob, cut into hearty pieces.
Aromatic ingredients like onion, garlic, cilantro, and sometimes oregano or mint give the broth a fragrant depth. The seasoning is simple yet effective, with salt and pepper enhancing the natural flavours of the ingredients.
The broth itself is light yet packed with layers of taste, rich from the chicken, earthy from the vegetables, and brightened by the fresh herbs. The result is a dish that feels wholesome and indulgent at the same time.
The taste is a perfect balance of savoury and fresh. Each spoonful offers tender chicken, soft vegetables, and a broth that feels like a warm hug on a cool day. The accompanying rice and tortillas make it a complete, satisfying meal.
A Taste of History
Sopa de Gallina India has its roots in El Salvador’s agrarian culture, where native hens were a staple in rural households. These hens, raised naturally and often roaming freely, became the preferred choice for traditional soups because of their rich, full bodied flavour.
The dish evolved as a way to honour the quality of the hen while incorporating seasonal vegetables and herbs that were readily available in Salvadoran kitchens.
For generations, Sopa de Gallina India has been a centrepiece of Salvadoran celebrations, from birthdays to religious festivities.
It’s a dish that speaks to the value of patience and care in cooking, as the slow simmering process is essential to unlocking its full flavour. Over time, it has become a symbol of comfort and togetherness, embodying the essence of Salvadoran hospitality.
Sopa de Gallina India (Chicken Soup) Recipe
Serves: 4 people
Ingredients:
- 1 free range hen (approx. 4 lbs), cut into serving pieces
- 10 cups water
- 1 large onion, quartered
- 3 cloves garlic, peeled and smashed
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 ears of corn, cut into 3-inch pieces
- 1 cup green beans, trimmed
- 2 medium potatoes, peeled and quartered
- 1 medium yuca (cassava), peeled and cut into chunks
- 1 small bunch cilantro, tied with kitchen twine
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon achiote (annatto powder) or paprika
- 2 ripe plantains, peeled and sliced into thick rounds
- Salt and freshly ground black pepper to taste
- Lime wedges and fresh cilantro leaves for garnish
Directions
To begin, rinse the hen pieces under cold water and pat them dry with a clean towel. In a large, heavy bottomed pot, heat 2 tablespoons of olive oil over medium heat. Brown the hen pieces for 2–3 minutes per side to enhance their flavour. Remove the hen from the pot and set aside.
Using the same pot, sauté the onion and garlic until fragrant, about 3 minutes. Add the cumin and achiote (or paprika), stirring until the spices are evenly coated on the onion and garlic. This step helps develop a deep, aromatic base for the broth.
Return the browned hen pieces to the pot and pour in 10 cups of water. Add the cilantro bundle, season with salt, and bring to a gentle boil. Skim off any foam that rises to the surface, ensuring a clear and clean broth.
Lower the heat to a simmer and cover the pot partially. Cook the hen for 60–90 minutes, or until the meat is tender and starts to separate from the bone. Periodically check and stir the pot to ensure even cooking.
Once the hen is tender, add the carrots, celery, potatoes, yuca, and corn to the pot. Continue simmering for 20 minutes, allowing the vegetables to absorb the rich flavours of the broth. Taste and adjust the seasoning with salt and pepper if necessary.
Add the green beans and plantain rounds to the pot. Let them cook for an additional 10 minutes, or until all the vegetables are tender but not falling apart. Remove the cilantro bundle and discard it.
Carefully remove the hen pieces from the pot and transfer them to a plate. Shred or cut the meat into smaller portions if desired, discarding any skin or bones. Return the meat to the pot and gently stir to combine.
To serve, ladle the soup into deep bowls, ensuring each portion contains a mix of meat, vegetables, and broth. Garnish with fresh cilantro leaves and a squeeze of lime juice for brightness. Serve alongside warm tortillas or crusty bread for a complete meal. Encourage guests to personalize their bowls with additional lime or a sprinkle of chili powder if preferred.
