Gallina means "hen" in Spanish, and sancocho de gallina is a nourishing soup made with chicken and root vegetables. It's made many ways, but leeks, potatoes, sweet potatoes, carrots, yuca (cassava root), squash are all common ingredients, as well as slices of corn on the cob and even plantains. You can make this soup with an entire chicken cut into pieces, or with leftovers. It's an easy, flexible recipe. I like to make this with leftover Thanksgiving turkey. It's perfect for cold weather, and great for cleaning out the vegetable bin in your refrigerator. Be creative, and enjoy!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 1 whole chicken, cut into pieces, or leftover chicken pieces, or carcass of a roasted chicken
- 1 large sweet potato, peeled and cut into 1 inch cubes
- 2 large potatoes (or 4 small), peeled and cut into 1 inch cubes
- 2 onions, chopped
- 1 large leek, chopped
- 3 carrots, peeled and cut into 1/2 inch cubes or slices
- 2 ears of corn, each sliced crosswise into 4 pieces
- 1 bay leaf
- Fresh or dried thyme (leaves only)
- 1 tablespoon finely chopped fresh parsley
- Salt and pepper to taste
- In a large pot, cover the chicken with water. Season with salt and pepper.
- Bring water to a boil on and cook chicken at a full boil for several minutes, skimming off any foam that comes to the surface.
- Lower the heat to medium and add the herbs plus all of the vegetables except for the corn.
- Simmer soup for 30 minutes. Taste and season with salt and pepper.
- Add the corn and simmer for 30 minutes more.
- Remove and shred meat if desired, and add it back to the soup. Taste once more for seasoning and remove bay leaf. Garnish with more fresh parsley, and serve.