A light, comforting Peruvian chicken soup with yellow potato, carrot, and angel hair pasta. Celery, leek, and ginger build a clean broth without making it heavy, while oregano added at the end gives it its familiar homemade aroma. Gentle in flavor but substantial enough to feel like a proper meal.
Turn what you find into an experience you can actually bring to your kitchen.
Carefully separate the meat from the bone-in chicken breast, reserving both the meat and the bone. Trim away visible yellow fat and cut the meat into medium pieces. Peel the yellow potatoes and cut them into halves or large chunks; slice the carrot, celery, and leek, and cut the ginger into two or three large pieces so it can be removed later.
Place the reserved chicken breast bone, water, ginger, celery, leek, and half the salt in a large pot. Bring to a gentle boil and skim away any foam that rises during the first few minutes. Cook partially covered for 20 to 25 minutes, keeping the simmer gentle; the broth should become clear, fragrant, and cleanly chicken-flavored. Remove and discard the bone and ginger.
Add the yellow potatoes, carrot, reserved chicken meat, and remaining salt to the broth. Simmer gently for 10 to 12 minutes, until the potatoes are tender but still holding their shape and the thickest part of the chicken reaches 74°C / 165°F. Avoid a hard boil so the breast meat stays tender.
Add the angel hair pasta and cook for 2 to 3 minutes, until tender but not overcooked. Turn off the heat, rub the dried oregano between your palms, and add it to the pot. Rest for 2 minutes, then serve piping hot, distributing chicken, potato, vegetables, and noodles among the bowls. The finished broth should remain light and clean, never thick. And that's it! Peruvian chicken diet soup as it should be: gentle, homemade, and comforting. 😌
