Peruvian · soup
Caldo de Gallina
Caldo de Gallina reads umami 5.1, citrus 4.7 and sourness 4.3 on Palate's 0–10 flavor X-ray — a Peruvian soup, about 2 hr 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.9 / 10
- Sweet & Fruity — 4.1 / 10
- Sour & Bright — 6.0 / 10
- Bitter & Earthy — 2.5 / 10
- Rich & Fat — 3.2 / 10
- Aromatic & Spice — 4.2 / 10
The measured notes (of 18)
Umami 5.1 · Citrus 4.7 · Sourness 4.3 · Funk & Ferment 4.0 · Allium 3.8 · Sweetness 3.6 · Salinity 3.6 · Richness 3.2 · Heat 2.6 · Earthy 2.3 · Fruity 1.5 · Warm Spice 1.5 · Bitterness 1.2 · Herbaceous 1.1 · Floral 0.9
What's in it (14)
- 1 whole hen (gallina) about 4 lbs
- 4 oz egg noodles
- 3 carrots
- 4 stalks celery
- 1 white onion
- 6 cloves garlic
- 1 inch fresh ginger
- 1 tsp turmeric
- 1 aji amarillo
- salt to taste
- 1/2 tsp black pepper
- 4 hard-boiled eggs
- 2 limes
- 2 tbsp aji paste
Time & effort: about 2 hr 30 min (20 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 112.1 kcal, 6.9 g protein, 4.6 g fat, 10.9 g carbs
Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Simmer whole hen in water with onion, celery, carrot, ginger, and turmeric for at least 2 hours until the broth is rich and golden.
- Remove hen, separate into portions, and cook noodles in the strained broth.
- Serve with a piece of hen, a boiled egg, lime, and aji paste on the side.
Dishes with a similar flavor shape
- Beef Kabobs Waikiki — American · Hawaiian
- Doris' Santa Fe Chicken — Tex-Mex
- Salsa Verde Braised Chicken Tacos — Mexican
- Jerk Chicken — Jamaican
- Mediterranean White Bean and Spinach Skillet — Mediterranean
Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.