Chicken Broth Recipe | chicken | tips from Yo Madre recipes | Rocio Oyanguren | BENEFIT

This traditional broth which is prepared in Lima and in many regions of the country is usually consumed in restaurants; however, it is possible to cook it at home by following this recipe from Yo Madre’s recipes.

It can be with hen or chicken, just write the instructions for this recipe and you will soon have this hot broth on your table at home:


  • 1 kilo of chicken in pieces
  • 1 piece of celery
  • 1 piece of leek
  • 1 medium carrot
  • 1 piece of ginger
  • 4 medium yellow potatoes
  • 4 whole hard-boiled eggs
  • 1/2 teaspoon of dried oregano or a few sprigs
  • 1/4 kilo of cooked spaghetti
  • 8 cups of cold water
  • Salt to taste
Chicken broth from Yo Madre’s recipes. / Daniella Profeta Salcedo


Put the water in a saucepan with the minced chicken, oregano, chopped ginger and salt. Cook over medium heat for at least 45 minutes. After this time, add all the vegetables in large pieces together with the potatoes, peeled and cut in two, or whole if small. Let it cook for another 15 minutes, but do not neglect the preparation, because when the potato is blanched I recommend that you remove it and set it aside. Once the chicken is soft and cooked, remove all the vegetables and put them in the blender with a little broth; Blend everything and put it back in the pot so that the broth takes on a rich consistency. Taste some salt and, if you think more liquid is needed, add a little more. Finally add the noodles that you have already cooked, just to heat them, as well as the whole hard-boiled eggs that you had kept aside.

Note: I suggest you add the noodles to the broth as long as you serve it immediately; otherwise, keep them aside so as not to overcook them. You could follow the same steps as in this preparation by swapping the hen for a chicken.