Guatemalan Caldo de Gallina with Fideos

Name: Guatemalan Caldo de Gallina with Fideos
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 8 servings
Cuisine: Guatemalan
Ingredients: 1 whole (4.5–5 lbs) (2 kg) whole hen or stewing chicken, cleaned and patted dry (innards removed, rinsed inside and out); 10 cups (2400 ml) water; ½ medium (100 g) medium yellow onion, roughly chopped or left in quarters; 1½ tsp (9 g) salt, for the initial broth; 2 medium (450 g) medium waxy potatoes, peeled and cut into ¾-inch (2 cm) chunks; 2 medium (170 g) medium carrots, peeled and sliced into ¼-inch (6 mm) rounds; 4 cloves (20 g) garlic cloves, minced; 2 medium (450 g) chayote squash, halved lengthwise, seed removed, peeled, and cut into ¾-inch (2 cm) cubes; 4 oz (113 g) fideos (thin vermicelli noodles), left whole or broken into 2-inch (5 cm) pieces if strands are very long; 1 tsp (5 g) achiote seeds (annatto), whole seeds; ½ tsp (1 g) ground cumin; ¼ tsp (½ g) black pepper, freshly ground; ¼ cup (7 g) fresh mint, loosely packed, torn into pieces; ¼ cup (8 g) fresh cilantro, loosely packed, chopped

From the MyKitchenBank Kitchen

A traditional Guatemalan chicken and noodle soup simmered low and slow with tender meat, chayote squash, potatoes, carrots, and delicate fideos. The broth is lightly colored with achiote (annatto) and finished with fresh mint and cilantro for authentic, aromatic flavor. This comfort soup improves when made a day ahead and serves a crowd.

Prep: 20 min
Cook: 2 hr 20 min
Total: 2 hr 40 min
Makes: 8 to 10 servings (about 10 cups of broth and solids)

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Ingredients

8 servings

1 whole (4.5–5 lbs) (2 kg) whole hen or stewing chicken, cleaned and patted dry (innards removed, rinsed inside and out)
10 cups (2400 ml) water
½ medium (100 g) medium yellow onion, roughly chopped or left in quarters
1½ tsp (9 g) salt, for the initial broth
2 medium (450 g) medium waxy potatoes, peeled and cut into ¾-inch (2 cm) chunks
2 medium (170 g) medium carrots, peeled and sliced into ¼-inch (6 mm) rounds
4 cloves (20 g) garlic cloves, minced
2 medium (450 g) chayote squash, halved lengthwise, seed removed, peeled, and cut into ¾-inch (2 cm) cubes
4 oz (113 g) fideos (thin vermicelli noodles), left whole or broken into 2-inch (5 cm) pieces if strands are very long
1 tsp (5 g) achiote seeds (annatto), whole seeds
½ tsp (1 g) ground cumin
¼ tsp (0.5 g) black pepper, freshly ground
¼ cup (7 g) fresh mint, loosely packed, torn into pieces
¼ cup (8 g) fresh cilantro, loosely packed, chopped

Equipment (6)

6-quart (5.7 L) pot with lid
Cutting board
Sharp knife
Wooden spoon
Tongs or slotted spoon
Small bowl (for achiote)

Steps

Before you start

Rinse the whole hen thoroughly inside and out, then pat dry; remove excess fat if desired
Gather a 6-quart (5.7 L) pot with a lid—this soup simmers for over an hour
Prep all vegetables before you begin to streamline the cooking process
This soup is best served with warm corn tortillas and fresh lime wedges

1
Prepare the hen
- Inspect the inside of the hen cavity and remove any leftover organs or feathers.
- Rinse the entire bird under cold running water, inside and out.
- Pat dry with paper towels.
- If desired, trim excess fat from the cavity opening.
- Place the cleaned hen on a cutting board.
- You may leave it whole for a richer broth, or cut it into 2–3 large pieces (keeping skin and bones intact for maximum flavor).
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Tip: A whole hen releases more collagen and gelatin than chicken parts, making the broth richer and more flavorful.
2
Simmer hen for brothOven 165°F / 75°C
- In a 6-quart pot, add 10 cups cold water, the prepared hen, roughly chopped onion, and 1.5 tsp salt.
- Bring to a boil over high heat (about 15 minutes).
- Using a spoon or skimmer, remove any gray foam that rises to the surface (this is impurities).
- Reduce heat to medium-low, partially cover with a lid, and simmer gently for 75 minutes.
- The hen is done when the meat pulls easily from the bone and the thickest part of the thigh reaches 165°F (74°C) if checked with a meat thermometer.
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Ready when: hen is very tender, meat pulls easily from bone, and broth is clear and aromatic
Tip: Do not allow the broth to boil vigorously; a gentle simmer produces a clearer, more refined broth.
3
Prepare vegetables
- While the hen simmers (you can do this anytime after it reaches a gentle boil), peel the potatoes and cut them into ¾-inch chunks.
- Peel the carrots and slice them into ¼-inch rounds.
- Peel the chayote, cut it in half lengthwise, scoop out the large flat seed with a spoon, and cut the flesh into ¾-inch cubes.
- Mince the garlic cloves finely.
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Tip: Prep vegetables into roughly equal sizes so they cook at the same rate.
4
Prepare achiote color
- In a small bowl, combine the achiote seeds with 2 tablespoons of warm broth from the pot.
- Let sit for 2 minutes to allow the seeds to release their deep reddish-orange color into the liquid.
- You can also lightly toast the seeds in a dry pan for 30 seconds before soaking, which deepens the flavor.
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Ready when: liquid turns reddish-orange
Tip: Achiote seeds add color and a subtle earthy note; don't skip this step, as it's essential to the soup's authentic appearance.
5
Add root vegetables
- Using tongs, carefully remove the cooked hen to a large plate and set aside to cool slightly.
- Discard the cooked onion from the broth.
- Increase heat to medium and add the chopped potatoes and carrot slices to the simmering broth.
- Stir well, bring to a boil, then reduce heat to medium and simmer uncovered for 15 minutes until the potatoes and carrots are beginning to soften but still hold their shape.
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Ready when: potatoes are mostly tender, carrots are soft at the edges
Tip: Keep vegetables slightly firm at this stage; they'll continue to soften when chayote and fideos are added.
6
Shred hen and season broth
- Once the hen is cool enough to handle, pull the meat from the bones in bite-sized shreds, discarding skin and bones.
- You should have about 2–2.5 cups of shredded meat.
- Set aside.
- Pour the soaked achiote mixture through a fine-mesh strainer into the simmering broth, pressing gently on the seeds to release all the color.
- Discard the seeds.
- Stir well and taste the broth; it should have a subtle golden-orange hue.
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Ready when: broth is evenly colored and aromatic
Tip: Shred the meat while it's still warm; it separates more cleanly from the bones.
7
Add chayote and fideos
- Add the cubed chayote to the simmering broth and stir.
- Bring to a boil, then add the fideos, breaking them slightly if needed so they fit evenly into the pot.
- Stir well to separate the noodles.
- Reduce heat to medium and simmer uncovered for 8–10 minutes, stirring occasionally, until the fideos are tender but not mushy and the chayote cubes are fork-tender.
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Ready when: fideos are soft and pliable, chayote breaks apart easily when pressed gently with a spoon
Tip: Stir the fideos frequently to prevent sticking to the bottom; they can scorch if left unattended.
8
Season and finish
- Return the shredded hen meat to the pot, stirring gently to distribute evenly.
- Add the ground cumin and freshly ground black pepper.
- Taste and add more salt as needed (the broth should be well-seasoned but not oversalted).
- Tear the fresh mint leaves into pieces and add to the pot along with the chopped cilantro.
- Stir well, reduce heat to low, and simmer for 2 minutes to allow the herbs to infuse the broth with their aromatic oils.
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Ready when: soup is hot and fragrant with mint and cilantro
Tip: Add the fresh herbs at the very end to preserve their bright, delicate flavor; long cooking mutes their taste.

Good to know

Tips

For the clearest, most elegant broth, skim foam that rises in the first few minutes of simmering. This removes impurities and results in a refined, transparent golden broth.
Do not cover the pot completely while simmering; a partial lid allows steam to escape and prevents a cloudy broth from condensation.
If the broth tastes too weak, increase the simmering time by 15 minutes; longer cooking extracts more collagen and deepens the flavor.
Serve hot with fresh lime wedges and warm corn tortillas for a traditional Guatemalan meal. Guests can squeeze lime juice into their bowls for brightness.

Make ahead

Make the soup up to 2 days ahead, stopping after step 8 is complete. Cool to room temperature, transfer to an airtight container, and refrigerate. The flavors actually improve overnight as the broth deepens. Reheat gently over medium-low heat, stirring occasionally, until steaming; do not boil, as this can make the fideos break apart.

Storage & reheating

Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months (though the fideos will soften further upon thawing). To reheat from frozen, thaw overnight in the refrigerator, then warm gently over medium-low heat until steaming. Alternatively, reheat directly from frozen over low heat, stirring frequently, allowing about 20–25 minutes.

Substitutions

whole hen or stewing chicken → whole chicken (fryer or roasting hen). Cooking time may reduce to 60–75 minutes since chickens are younger and more tender than stewing hens. A hen gives deeper, richer broth.
chayote squash → zucchini or yellow summer squash. These are softer and may only need 5–6 minutes of cooking instead of 8–10. Chayote's mild, slightly sweet flavor is more traditional.
fideos (thin vermicelli noodles) → thin egg noodles, angel hair pasta, or broken spaghetti. Fideos are traditional and have a delicate texture; other thin noodles work but may change the soup's authenticity slightly.
achiote seeds (annatto) → a small pinch of saffron threads or ½ tsp turmeric for color. These change the flavor profile noticeably. Achiote is preferable for authentic Guatemalan flavor, but saffron adds a different elegance and turmeric adds earthiness.