AGUADITO DE POLLO PERUVIAN CHICKEN SOUP

We all love chicken soup. It warms the heart, body, and soul. We all have had our moms give us chicken soup when sick, and didn’t it make you feel better? Especially in this cold weather, chicken soup can make my day.

But have you tried aguadito de Pollo? It is a Peruvian chicken soup recipe that uses cilantro, chili peppers, and lime to give it a unique flavor that’ll leave you wanting more.

Veggies like carrots, potatoes, and peas make it super healthy and rice gives it a consistency that makes it almost like a soupy rice dish. I tell you this will be your to-go chicken soup when you feel the need for comforting food in the wintertime.

HOW TO MAKE PERUVIAN CHICKEN SOUP

1. Using a large stockpot over medium heat, sautee poblano pepper and onion for 5 minutes or until transparent. Add aji Amarillo (or serrano or jalapeno pepper) and garlic. Cook for a couple of minutes more.
2. Transfer the sauteed veggies to the blender and let cool.
3. To the same pot, add shredded chicken, potatoes, carrots, and peas.
4. Add 5 cups of chicken stock to the pot.
5. Stir in rice and cumin to the pot.
6. Return pot to heat and bring to a boil. Simmer for 25-30 mins or until veggies are cooked and rice is tender.
7. Put the cilantro, lime juice, and one cup of stock into the blender containing the onion-pepper mixture and blend.
8. Pour blended cilantro mixture into the pot with the cooked soup.
9. Add salt and pepper to taste, give it all a stir and serve.

CAN I USE FROZEN CHICKEN TO MAKE PERUVIAN CHICKEN SOUP?

Yes, you can. Just boil it in sufficient water with a pinch of salt until cooked and shred or chop before adding it to the soup.

RECIPE TIPS

1. Depending on how hot you like your food, start by adding a little bit of peppers at a time until you reach your desired spice limit.
2. Be careful not to add canned peas to your soup or they will dissolve into your soup. They are already too soft.
3. You might want to add a bit more water to the finished soup if you like your soups with more liquid. This soup has a heavy consistency.

OTHER SOUP RECIPES YOU MIGHT ENJOY

• CAJUN SHRIMP SOUP RECIPE
• BLACK-EYED PEA SOUP
• PANERA BROCCOLI CHEDDAR SOUP
• CRACK CHICKEN NOODLE SOUP

AGUADITO DE POLLO (PERUVIAN CHICKEN SOUP)

This will be your to-go chicken soup when you feel the need for comforting food in the wintertime. 

5 from 1 vote

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Course: Side Dish, Soup

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 10

Ingredients

• 1 tbsp avocado oil (or olive oil)
• 1 large poblano pepper, cored and diced
• 1 small white onion, peeled and diced
• 1 tbsp aji Amarillo paste (or 1 serrano or jalapeno pepper, cored and diced)
• 5 cloves of garlic, peeled and minced
• 6 cups of chicken stock, divided
• 2 cups shredded or diced cooked chicken
• 1 lb Yukon gold potatoes, diced
• 2 large carrots, peeled and diced
• ½ cup white or brown rice
• ½ cup peas
• 2 tsp ground cumin
• 1 bunch fresh cilantro leaves
• Juice of 1 lime
• Optional garnishes: extra chopped fresh cilantro, thinly-sliced green onions

Instructions

• Using a large stockpot over medium heat, sautee poblano pepper and onion for 5 minutes or until transparent. Add aji Amarillo (or serrano or jalapeno pepper) and garlic. Cook for a couple of minutes more.
• Transfer the sauteed veggies to the blender and let cool
• To the same pot, add shredded chicken, potatoes, carrots, and peas
• Add 5 cups of chicken stock to the pot
• Stir in rice and cumin to the pot
• Return pot to heat and bring to a boil. Simmer for 25-30 mins or until veggies are cooked and rice is tender.
• Put the cilantro, lime juice, and one cup of stock into the blender containing the onion-pepper mixture and blend
• Pour blended cilantro mixture into the pot with the cooked soup
• Add salt and pepper to taste, give it all a stir and serve

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Recipe Adapted from gimmesomeoven.com