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Sopa de Gallina India

Name: Sopa de Gallina India
Total time: 120 min
Yield: Serves 6
Cuisine: El Salvador
Ingredients: 1 whole (or 4 bone-in chicken legs) Whole chicken; 2 Potato; 1 Carrot; 2 Corn; 1 Zucchini; 1 Onion; 1 Tomato; 2 cloves Garlic; 1/2 Red bell pepper; A pinch Cilantro; 2 tsp Salt; 2L Water; 1 Lime; To taste Corn Tortillas

Soup

⏱ 120 min

👥 Serves 6

Difficulty ⭐

Free-range hen and vegetables slowly simmered — a nourishing Salvadoran soup.

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📖 The Story Behind This Dish

Sopa de gallina india is a Salvadoran soup of a free-range country hen (gallina india) simmered whole. It's packed with corn, potatoes, carrots, chayote, and other vegetables and eaten with rice, tortillas, and avocado. It's made on weekends or when someone is unwell.

🌆 Where it's eaten: On a Sunday in rural El Salvador, hen soup is ladled from a big pot over a wood fire and set on the table with fresh tortillas.

🥕 Ingredients (serves 6)

Whole chicken 1 whole (or 4 bone-in chicken legs)
Potato 2
Carrot 1
Corn 2
Zucchini 1
Onion 1
Tomato 1
Garlic 2 cloves
Red bell pepper 1/2
Cilantro A pinch
Salt 2 tsp
Water 2L
Lime 1
Corn Tortillas To taste

👩‍🍳 Instructions

Cut the chicken into large pieces, put in a pot with water and salt over heat, and skim.
Char the tomatoes, onion, garlic, and bell pepper, blend, add to the pot, and simmer 1 hour.
Add the potatoes, carrots, and corn in chunks and simmer 20 minutes.
Add the zucchini, simmer 10 minutes, and season with salt.
Scatter with cilantro and serve with lime and tortillas.

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