Sopa de Menudencias: Traditional Colombian Chicken Giblet Soup
Sopa de Menudencias (Colombian Chicken Giblet Soup), also known as Caldo de Menudencias, is an incredibly popular, economical, and deeply comforting dish consumed throughout Colombia and many parts of Latin America. If you want to prepare a hearty, nutrient-packed meal on a budget, this rustic soup is an absolute staple. Utilizing the oft-overlooked parts of the chicken—such as the gizzards, hearts, livers, necks, and feet—it creates a deeply flavorful, collagen-rich broth that has been a favorite in Colombian households for generations.
The secret to this soup lies in the slow simmering of the giblets alongside a rich, traditional hogao (tomato and onion sofrito), which infuses the broth with vibrant color and savory depth. Thickened naturally by soft, diced red potatoes and finished with a bright handful of fresh cilantro, it is a restorative and highly nutritious bowl of comfort. Served steaming hot, often accompanied by a spicy ají pique, this foolproof recipe proves that the humblest ingredients can create the most spectacular flavors!
Sopa de Menudencias (Colombian Chicken Giblet Soup)
Ingredients
- 12 cups Water
- 1 ½ lbs Chicken giblets menudencias de pollo: gizzards, hearts, livers, feet, necks, etc., thoroughly cleaned
- 1 lb Red potatoes papas coloradas, peeled and diced
- 1 cup Hogao Traditional Colombian tomato and onion sofrito
- 1 tablespoon Fresh cilantro finely chopped
- Salt to taste
- Black pepper to taste
Instructions
- Clean the ingredients: Thoroughly wash the chicken giblets. Peel and dice the red potatoes. Set aside.
- Start the broth: In a large soup pot, combine the 12 cups of water, the cleaned chicken giblets, and the cup of hogao. Season with salt and black pepper to taste. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes.
- Add the potatoes: Once the broth has developed its flavor, add the diced red potatoes to the pot. Let the soup continue to cook for another 20 minutes until the potatoes are completely soft.
- Chop the giblets: Carefully remove the giblets from the broth. Finely chop the gizzards, livers, and hearts into bite-sized pieces, then return them to the soup. Let everything simmer together for a few more minutes so the flavors meld perfectly.
- Garnish and serve: Remove the pot from the heat. Serve the hot soup in deep bowls, generously sprinkling the finely chopped fresh cilantro over the top.
- The perfect pairing: For an authentic Colombian touch, serve this comforting broth alongside a small dish of spicy ají pique so guests can add a kick of heat to their bowls!
Notes
- Explore More Soups: If you love traditional Colombian soups, you cannot miss the famous Bogotá classic! See our Ajiaco Santafereño recipe here!
- Nutritional Powerhouse: Chicken giblets are an incredibly healthy and beneficial option. They are packed with high-quality protein, iron, Vitamin A, and folic acid, which are essential nutrients that help prevent anemia and malnutrition.
- Regional Touches: While this base recipe uses hogao, different regions across Colombia add their own special touches, such as fresh green peas or a splash of hot sauce directly into the broth.
You may also be interested
Rondón (Rundown): Traditional Colombian Island Seafood Stew
Sancocho trifásico: Traditional Colombian Three-Meat Soup
Sancocho vallenato: Traditional Colombian Beef Rib and Root Vegetable Soup
Sancocho de Guandú: Traditional Colombian Pigeon Pea Soup