Caldo de Pollo (Peruvian Chicken and Noodle Soup)

Method

1. 1

   Put the chicken, onion, garlic and salt into a large pot with the water and bring to a boil.

2. 2

   Skim off any foam, reduce to a simmer, and cook uncovered for 15 minutes, until the chicken is tender and the broth tastes rounded.

3. 3

   Lift out the chicken and shred it with two forks once cool enough to handle.

4. 4

   Return the broth to the pot with the potato and carrot, and simmer 10 minutes until the vegetables are just tender.

5. 5

   Add the broken spaghetti and cook until al dente, about 6 minutes.

   💡 Add the noodles late — cooked too early, they turn to mush by the time you serve.

6. 6

   Return the shredded chicken to the pot to warm through, taste and adjust the salt, and serve topped with cilantro and spring onion.