A nourishing, easy-to-digest soup passed down with love — and the recipe that helped me go from 1oz to 8oz of milk in 24 hours.
When my daughter Alana was born, my mother-in-law Amanda (we call her Mandy) showed up with a pot of something that changed everything for me. It wasn’t just food — it was comida de alma. Soul food.
This Guatemalan recipe has been made for postpartum women for generations, and for good reason. It’s warm, deeply nourishing, easy on the digestive system, and — I’m not exaggerating when I say this — it’s the recipe that helped me increase my milk supply from 1oz to 8oz within 24 hours.
I’m so honored to be sharing Mandy’s recipe with you on the blog, and even more excited that she joined me on YouTube to make it together. If you want to watch us cook it side by side, the video is linked below!
What Is Caldo de Gallina?
Caldo de Gallina translates to “hen soup” — and the star of this recipe is the gallina vieja, or “old hen.” Unlike a traditional chicken, a gallina vieja has egg yolks and slightly tougher meat, which means a longer simmer time. But that slow cook is exactly what creates the magic: a rich, collagen-packed broth that is deeply nourishing for a recovering postpartum body.
If you can’t find a gallina vieja locally, regular chicken works beautifully too. We found ours at LA Fresh Poultry in Los Angeles (121 N Virgil Ave), and they’re an incredible resource if you’re in the area.
This recipe is naturally gluten-free and dairy-free — exactly how we love it.
Feeding Therapy Tips: Serving This Soup to Your Little One
As an occupational therapist and feeding specialist, I can’t share a recipe without a few feeding tips!
8 months+: The softened vegetables are wonderful for babies at this stage. They’re easy to grasp, bring to the mouth, and practice chewing. You can also offer a thin slice of chicken (about the size of your pinkie finger) — just be very thorough about removing all bones.
12 months+: Bite-sized pieces of hen can be served.
2 years+: Soup is one of my favorite ways to introduce a variety of vegetables to toddlers. Because everything is cooked down with a mild flavor, it’s a low-pressure way to expand what they’re tasting.
The Recipes
Caldo de Gallina
Ingredients
- 1 gallina vieja (or whole chicken)
- ½ yellow onion
- 2 garlic cloves
- 1 leek
- 1 bunch celery
- 4 rainbow carrots, peeled
- 1 chayote, peeled
- 2 red potatoes
- 3 sprigs of mint
- 2 dashes of salt
Instructions
- In a large pot, combine the gallina vieja, 2 liters of water, half a yellow onion, 2 garlic cloves, and 2 dashes of salt. Bring to a boil. Once boiling, skim the foam off the top and discard. Reduce to a simmer, cover with a lid, and cook for about 3 hours until the meat is tender. (Cooking time can range from 2–4.5 hours depending on the bird — check doneness by pulling the meat apart with two forks. It should tear easily off the bone and feel soft to the touch.)
- While the gallina cooks, prepare your vegetables. Slice the white and light green parts of the leek into ⅛” slices. Roughly chop the celery, peeled carrots, peeled chayote, and red potatoes into 2″ chunks so they cook evenly.
- Once the gallina is cooked, add the chopped vegetables to the soup and simmer for 15–20 minutes until softened.
- Ladle the soup over turmeric rice and top with pico de gallo. Enjoy!
Pico de Gallo
Ingredients
- 1 Roma tomato
- ½ white onion
- 1 serrano pepper
- 1 jalapeño pepper
- ½ bunch cilantro
- 2 limes
- 2 pinches sea salt
Instructions
De-seed the serrano and jalapeño if you prefer less spice, then slice them thinly. Chop the tomato, white onion, and cilantro and add to a bowl. Squeeze in both limes and add the salt. Stir to combine and serve alongside the soup.
Turmeric Rice
Ingredients
- 1 cup basmati rice
- ¼ white onion, chopped
- 2 garlic cloves
- ½ teaspoon turmeric
- ½ teaspoon salt
- 1 carrot, peeled
- 1 tablespoon olive oil
- 2 cups water
Instructions
- Rinse the basmati rice 2–3 times until the water runs mostly clear.
- In a sauté pan over medium heat, warm the olive oil. Add the onion and smashed garlic and cook until fragrant. Add the turmeric and salt, then add the drained rice and stir until everything is coated in the spices and oil.
- Add 2 cups of water and bring to a boil. Grate the carrot directly into the pot and stir to combine. Reduce the heat to low, cover, and simmer for 10–12 minutes until the water is absorbed.
A Note From My Heart
There’s something so special about food made with intention — food that was designed to heal. Watching Mandy make this soup the same way her mother made it, and knowing she made it for me in my most tender postpartum days… that’s the kind of nourishment that goes so much deeper than nutrition.
I hope this recipe finds you at a table surrounded by people who love you, or maybe in a quiet moment when you’re nourishing yourself first. Either way — this soup is for you. 🤍
