In this video, we are sharing a Guatemalan recipe that is traditionally made for postpartum women because it’s nourishing and easy to digest. Kelly is joined by a very special guest, her mother-in-law Amanda, who teaches how to make this “comida de alma” or “soul food,” that she lovingly made for Kelly during the first few weeks after having her daughter, Alana. This soup is also told to help milk production and helped Kelly increase her milk supply 1oz. to 8oz. within 24 hours!
The galllina vieja (which translates to old hen) that is used in this soup contains egg yolks and the meat is a bit tougher than a traditional chicken, however; chicken can be used for this recipe in place of the gallina if you cannot find one locally. The star of this dish is the unique and favorable broth the gallina creates, which is also rich in collagen. We show how to serve this soup with pico de gallo and turmeric rice. This recipe is naturally gluten-free and dairy-free.
OT Feeding Tips:
8 months+ : The softened vegetables could be served to a baby in a bowl, which they could grasp, bring to mouth, and practice chewing. At 8 months +, the baby could also chew a thin slice of chicken (about the size of your pinkie finger), but be diligent with thoroughly pulling out all the bones! By 12 months, bite-sized pieces of hen could be served.
2 years + : Soup is an excellent way to introduce a variety of vegetables to your toddlers, since the vegetables are all cooked down and have a mild flavor.
Stores Visited:
Caldo de Gallina
Ingredients
- 1 gallina vieja
- 1/2 yellow onion
- 2 garlic cloves
- 1 leek
- 1 zucchini
- 1 bunch celery
- 4 rainbow carrots (peeled)
- 1 chayote (peeled)
- 2 red potatoes
- 3 sprigs of mint
- 2 dashes of kosher salt (or to taste)
Directions
- In a large pot, combine the gallina vieja, 2 Liters of water, half a yellow onion, 2 garlic cloves, 2 dashes of salt and bring to a boil. Once everything has come to a boil, skim the foam off on top and discard. Bring the pot to a simmer and cover with a lid. Let it boil for about 3 hours until meat is tender. The cooking time can vary, depending on the type of gallina, which could range from 2-4.5 hours. Check if the meat is done by pulling a piece apart with two forks to see if it tears easily off the bone and is soft and tender to touch.
- While the gallina is cooking, prepare the washed vegetables. Slice the white and light green parts of the leek in ⅛” slices. Roughly chop the celery, peeled carrots, peeled chayote and 2 red potatoes into about 2” chunks, so the vegetables are all about evenly the same size.
- Once the gaillina is cooked, add the chopped vegetables to the soup until they are softened, for about 15-20 min.
- Ladle the soup over the turmeric rice and top with pico de gallo.
Pico De Gallo
Ingredients
- 1 roma tomatoes
- ½ white onion
- 1 Serrano pepper
- 1 jalapeño pepper
- ½ bunch of cilantro
- 2 limes
- 2 pinches sea salt
Directions
- De-seed the Serrano and jalapeño peppers if you prefer less spice and slice them thinly. Chop the tomatoes, white onion, and cilantro and add to a bowl. Next, squeeze 2 limes and add 2 pinches of salt to the bowl. Mix all the ingredients with a spoon and enjoy!
Turmeric Rice
Ingredients
- 1 cup basmati rice
- ¼ chopped white onion
- 2 garlic cloves
- 1/2 teaspoon turmeric
- 1 peeled carrot
Directions
- Rinse the basmati rice 2-3 times.
- To a sauté pan, add 1 tablespoon of olive oil, ¼ white onion and 2 cloves of smashed garlic until brought to a simmer. Add 1/2 teaspoon of turmeric and ½ teaspoon of salt. Add the drained rice and stir until coated in spices and oil.
- Add 2 cups of water and bring to a boil. Grate 1 carrot into the rice and stir to combine. Reduce the flame to low and cover with a lid. Let it simmer until the water is absorbed, for about 10-12 minutes.