Chilean consomé de pollo is a light chicken broth made by simmering a chicken breast with onion, carrot, and garlic for 40 minutes, straining it, and finishing it at a boil with beaten eggs stirred in to form ribbons, optional semolina, and fresh cilantro. It takes 30 minutes of preparation plus 40 minutes of cooking and serves 4 people.
It is a simple, restorative soup often served before the main course at Chilean lunches.
How to Make Chilean Chicken Consommé?
Consomé de pollo is a popular homemade soup, often made to restore the energy of someone who is ill or to warm up on a cold winter day. The chicken is simmered with vegetables, the broth is strained, and eggs are added at the end.
Nutritional Information
Each serving of chicken consommé contains approximately 150 kcal, 12 g of protein, 4 g of fat, 18 g of carbohydrates (1 g of fiber, 2 g of sugars), 95 mg of cholesterol, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Consomé de Pollo Recipe
Preparation: 30 minutes
Cooking: 40 minutes
Servings: 4 people
Ingredients
- 1 chicken breast
- 4 tablespoons of semolina (optional)
- 2 eggs
- 1 clove of garlic, chopped
- 1/2 carrot
- 1/2 onion
- Fresh cilantro
- Fine salt
- Black pepper
Instructions
- Place the boneless chicken breast in a medium pot and cover with room temperature water. Add the chopped onion and carrot and the garlic, and season with salt and pepper.
- Cook uncovered over high heat until it starts to boil, then lower the heat, cover, and simmer for about 40 minutes. Strain the broth, return it to the pot, and bring it back to a boil over high heat.
- Beat the eggs and pour them into the broth, stirring quickly. Add the semolina if you like and cook over low heat for 2 to 3 more minutes. Serve the consommé very hot, garnished with chopped fresh cilantro.
Additional Tips
Skim the foam
When the water starts to boil, remove the white foam with a spoon for a clearer, cleaner broth.
Toast the vegetables
Briefly dry-toast the onion, carrot, and garlic in a skillet before adding them to bring out their sweetness.
Stir the eggs quickly
Pour the beaten eggs into boiling broth while stirring so they form thin ribbons.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Semolina | White rice or quinoa | 2 tablespoons | Different texture |
| Eggs | Cornstarch slurry | 1 teaspoon | Egg-free, silkier |
| Chicken breast | Chicken thighs | 1:1 | Richer broth |
| Cilantro | Parsley | 1:1 | Milder |
Frequently Asked Questions (FAQs)
1. Can I leave out the egg?
Yes. Thicken it with a teaspoon of cornstarch dissolved in cold water just before the end, or add a little cream or yogurt for a creamier version.
2. What can I use instead of semolina?
White rice or quinoa, or leave it out for a lighter soup.
3. How do I get a clear broth?
Skim the foam that forms at the start of the boil and start the chicken in cold water, so the impurities rise slowly and are easy to remove.
4. Can I freeze it?
Yes. Freeze it in airtight containers, leaving room for expansion, and reheat it gently without boiling for long.
What Is Consomé de Pollo?
Consomé de pollo is the Chilean name for a light chicken broth or soup, finished with egg ribbons and sometimes semolina, served as a starter at lunch.
A Remedy with History
The restorative reputation of chicken broth is old: a 16th century Spanish manuscript, the Manual de mujeres, already recommended a spiced chicken distillate for the sick.
Did You Know?
In the Chilean countryside, chicken broth has long been a home remedy for colds and convalescence, served hot in large bowls.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Chicken Gizzard Soup
- Chilean Cazuela Nogada
- Chilean Machos Ahogados Soup
- Chilean Toasted Flour Soup
