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Aguadito de Pollo: Peruvian Chicken Soup Recipe

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4.2 from 12 reviews

A hearty and comforting Peruvian chicken soup known as Aguadito de Pollo, featuring tender chicken, potatoes, carrots, peas, and rice in a flavorful cilantro and lime broth. Perfect for chilly days, this vibrant soup is a delicious and filling side dish or main course.

  • Total Time: 50 minutes
  • Yield: 10 servings

Ingredients

Vegetables and Aromatics

  • 1 large poblano pepper, cored and diced
  • 1 small white onion, peeled and diced
  • 5 cloves of garlic, peeled and minced
  • 2 large carrots, peeled and diced
  • ½ cup peas
  • 1 bunch fresh cilantro leaves
  • Thinly-sliced green onions (optional garnish)
  • Extra chopped fresh cilantro (optional garnish)

Proteins

  • 2 cups shredded or diced cooked chicken

Grains and Starches

  • 1 lb Yukon gold potatoes, diced
  • ½ cup white or brown rice

Liquids and Oils

  • 1 tbsp avocado oil (or olive oil)
  • 6 cups chicken stock, divided (5 cups + 1 cup)
  • Juice of 1 lime

Spices and Seasonings

  • 1 tbsp aji Amarillo paste (or 1 serrano or jalapeno pepper, cored and diced)
  • 2 tsp ground cumin
  • Salt and pepper to taste

Instructions

  1. Sauté Vegetables: Using a large stockpot over medium heat, heat the avocado oil and sauté the diced poblano pepper and white onion for about 5 minutes or until the onion becomes translucent and soft. Add the aji Amarillo paste (or serrano/jalapeno pepper) along with the minced garlic, and cook for an additional 2 minutes to release their aromas.
  2. Blend Pepper-Onion Mixture: Transfer the sautéed vegetables to a blender and allow them to cool slightly to avoid splattering. Set aside for blending later.
  3. Add Main Ingredients to Pot: To the same stockpot, add the shredded cooked chicken, diced potatoes, carrots, and peas.
  4. Pour Chicken Stock: Add 5 cups of chicken stock to the pot, covering the ingredients.
  5. Add Rice and Cumin: Stir in the rice and ground cumin evenly into the pot's contents.
  6. Simmer Soup: Return the pot to medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 25 to 30 minutes, or until the vegetables and rice are fully cooked and tender.
  7. Blend Cilantro Mixture: While the soup simmers, add the fresh cilantro leaves, lime juice, and 1 cup of chicken stock into the blender containing the cooled pepper-onion mixture. Blend until smooth and vibrant green.
  8. Combine and Season: Pour the blended cilantro mixture back into the simmering soup pot. Stir well to combine all flavors. Season the soup with salt and pepper according to your taste.
  9. Serve: Give the soup one final stir and ladle it into bowls. Garnish with extra chopped cilantro and thinly sliced green onions if desired. Serve hot for a warming and flavorful meal.

Notes

  • You can substitute aji Amarillo paste with serrano or jalapeno peppers for a spicy kick.
  • Using cooked chicken saves time; feel free to use rotisserie chicken for convenience.
  • For a thicker soup, you can reduce the amount of chicken stock slightly.
  • Adjust the amount of rice to make the soup heartier or lighter based on preference.
  • Fresh cilantro is key for authentic flavor; do not skip adding it in the blender step.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/aguadito-de-pollo-peruvian-chicken-soup-recipe/