Sopa de Gallina India

What it really is

Honduran country-style soup of free-range hen simmered with vegetables and herbs.

A mature hen usually needs a longer simmer than a young chicken, which produces a fuller broth and tender meat. The vegetables are added according to how long they need to cook; firm roots and corn can go in earlier than delicate herbs. Some servings include rice or tortillas alongside, while others place corn and vegetables directly in the soup. The term describes the locally raised hen used in the dish, rather than a wild bird. A menu can clarify the type of poultry and list the vegetables actually present, since they differ by region.

Sopa de gallina india is a Honduran broth made by simmering a mature, free-range hen with vegetables and herbs. The term “gallina india” refers to the locally raised hen in this dish; it is not a separate wild bird. Potato, carrot, chayote and corn appear in common versions, while regional pots differ in the vegetable mix and accompaniments. The slow cooking makes the hen tender and flavors the broth. Rice or tortillas may be served separately and are not automatic ingredients in the soup. Menus should identify the poultry used and list the vegetables actually in the batch.

How it's served

• Serve the broth with pieces of hen and vegetables; rice or tortillas may accompany it.
• Ingredients vary, so check the actual pot for any added grains, dairy, or other allergens.

How to write it on the menu

• Specify that it is made with hen and name the vegetables included.
• Check the recipe and shared equipment before making allergen or dietary claims.