Name: Aguadito de Pollo (Peruvian Chicken Soup)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 2 lbs bone-in chicken pieces (thighs, drumsticks, or breasts); 2 tbsp olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1–2 tbsp aji amarillo paste (or substitute with yellow chili or jalapeño); 1 cup fresh cilantro leaves; 6 cups chicken broth; 2 medium carrots, diced; 1 cup green peas; 1 cup corn kernels (fresh or frozen); 2 medium potatoes, diced; 1 cup cooked white rice; Salt, to taste; Black pepper, to taste; Lime wedges, for serving

Description

Aguadito de Pollo is a traditional Peruvian chicken soup made with chicken, rice, vegetables, and a vibrant cilantro-based broth. It’s comforting, nutritious, and perfect for chilly days or recovery meals.

Ingredients

2 lbs bone-in chicken pieces (thighs, drumsticks, or breasts)
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1–2 tbsp aji amarillo paste (or substitute with yellow chili or jalapeño)
1 cup fresh cilantro leaves
6 cups chicken broth
2 medium carrots, diced
1 cup green peas
1 cup corn kernels (fresh or frozen)
2 medium potatoes, diced
1 cup cooked white rice
Salt, to taste
Black pepper, to taste
Lime wedges, for serving

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Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until soft and fragrant.
Stir in the aji amarillo paste and cook for another minute.
Add the chicken pieces and cook until lightly browned on all sides.
In a blender, blend the cilantro with a small amount of water or broth until smooth. Add this mixture to the pot.
Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until the chicken is fully cooked.
Add diced potatoes, carrots, peas, and corn. Continue simmering for another 10–15 minutes, until vegetables are tender.
Stir in the cooked rice and season with salt and pepper to taste.
Remove the chicken, shred it if desired, then return it to the pot.
Serve hot with lime wedges on the side for a fresh, zesty finish.

Notes

Bone-in chicken adds more flavor, but boneless pieces work too for a quicker cook time.The soup tastes even better the next day as the flavors meld.Adjust the spice level by adding more or less aji amarillo or using a milder substitute.For a thinner soup, add extra broth or water during reheating.Great for freezing—just cool completely before storing in airtight containers.

Nutrition

Serving Size: 1 bowl (approx. 2 cups)
Calories: 320
Sugar: 4g
Sodium: 680mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 24g
Cholesterol: 80mg