Home-style chicken soup with a clear broth, noodles, and tender vegetables. Light and comforting, with the gentle aroma of ginger and oregano typical of Peruvian home cooking.
Peel the yellow potato and cut it into medium pieces. Cut the carrot, celery, and leek into small pieces and finely chop the ginger so it flavors the broth without leaving noticeable chunks.
Place the water, chicken pieces, celery, leek, ginger, and two thirds of the salt in a pot. Bring to a boil, skim off any foam, and simmer gently for
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Add the yellow potato and carrot and simmer for 8 to 10 minutes, until the potato is tender when pierced and the carrot still holds some shape. The chicken should be fully cooked with no pink areas near the bone.
Add the angel hair noodles, remaining salt, and dried oregano rubbed between your palms. Cook for 3 minutes, stirring gently to separate the noodles, and serve immediately while they are tender but still distinct. And that's it! Home soup without turning the pot into a laboratory. 😌
