📍 Where this dish comes from: Ancash (Huaraz) · Cordillera Blanca
Discover the history of this region →
Discover the history of this region →
A simple, restorative highland chicken soup brightened with fresh herbs, perfect for a cold Andean evening.
What You’ll Need
Servings: 4 servings
Calories: 280kcal
Ingredients
- 1.5 lb chicken thighs
- 6 cups chicken broth
- 1 onion diced
- 2 cloves garlic
- 1 cup cauliflower florets
- 1 small carrot sliced (optional)
- Fresh huacatay or mint
- Salt and pepper
Instructions
- Simmer the chicken in the broth with the onion and garlic until cooked through, about 25 minutes.
- Remove the chicken, shred, and set aside.
- Add the cauliflower and carrot to the broth and simmer until tender, about 10 minutes.
- Return the shredded chicken to the pot.
- Stir in fresh herbs just before serving.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 28g | Fat: 13g | Fiber: 2g
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Health Benefits
- Cauliflower stands in for potato, keeping this soup low-carb without losing its heartiness.
- Chicken thighs supply protein and fat to make the bowl fully satisfying.