Caldo de gallinaPeruvian hen noodle soup

• 1.5 kg3.3 lb hen (gallina), or a stewing chicken, cut into pieces
• 2 liters2 quarts cold water
• 1 red onion, in large chunks
• 3 cloves garlic
• 1 small piece kion (fresh ginger), sliced
• 2 stalks celery
• 1 carrot, in large pieces; used in the Infobae recipe only, optional
• 2 sprigs hierbabuena (mint), plus more, chopped, to serve
• 1 tsp dried oregano
• 300 g10.5 oz thick noodles (fideos gruesos) or short tallarin
• 6 yellow potatoes (papa amarilla), peeled, large ones halved
• 6 eggs, hard-boiled and peeled
• 1/2 cup chopped scallion (cebolla china), green part
• limes, halved, and ají amarillo sauce, to serve
• salt and black pepper, to taste

Method

1. 1

   1. Put the hen pieces in a large pot with the cold water and bring to a boil over medium heat.

2. 2

   2. Skim the foam that rises, then add the onion, garlic, kion, celery, carrot and the stalks of mint.

3. 3

   3. Lower the heat, partly cover and simmer for 1 h 30 min to 2 h, until the hen is tender and comes easily off the bone.

4. 4

   4. Season with salt, pepper and the oregano, simmer a few minutes more, then lift out the onion, celery, kion and mint.

5. 5

   5. Add the potatoes and cook until soft but still whole.

6. 6

   6. When the potatoes are nearly done, add the noodles and cook 5 to 10 minutes; do not let them overcook or they will soak up the broth.

7. 7

   7. Put a piece of hen in each bowl, ladle over broth, noodles and a potato, and add one boiled egg.

8. 8

   8. Scatter scallion and chopped mint on top and serve very hot with lime and ají on the side.