---
title: Caldo de Pollo (Peruvian Chicken and Noodle Soup)
servings: 4
prep time: 10 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/caldo-de-pollo-peruvian-chicken-noodle-soup
---

Gather @chicken thigh{600%g}, @fresh cilantro{2%tbsp} and @black pepper{}.

Put the chicken, @onion{1}, @garlic{3%clove} and @salt{1.5%tsp} into a large pot with the @water{2%l} and bring to a boil.

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

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

Return the broth to the pot with the @potato{300%g} and @carrot{2}, and simmer 10 minutes until the vegetables are just tender. ~{10%minutes}

Add the broken @spaghetti{150%g} and cook until al dente, about 6 minutes. ~{6%minutes}

Return the shredded chicken to the pot to warm through, taste and adjust the salt, and serve topped with cilantro and @spring onion{2%stalk}.