Name: Best Aguadito De Pollo (Peruvian Chicken Soup) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 1 bell pepper, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 4 cups chicken broth; 2 cups water; 1/2 cup cilantro, chopped; 2 cups cooked chicken, shredded; 1 cup rice; 1 large carrot, sliced; 1 cup peas; Juice of 1 lime; Salt and pepper to taste

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Introduction

Aguadito de Pollo is a flavorful Peruvian chicken soup that combines aromatic herbs and hearty ingredients in a comforting broth. This vibrant dish is perfect for a cozy meal and showcases the fresh taste of cilantro with tender chicken and vegetables.

A deep black bowl filled with a creamy orange soup containing chunks of cooked chicken and bright red bell pepper pieces, topped with a small mound of fluffy white rice in the center, sprinkled with fresh green cilantro leaves. A silver spoon rests inside the bowl, angled on the right side. The bowl sits on a blue patterned cloth over a wooden surface, with a blurred green leafy background partly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
4 cups chicken broth
2 cups water
1/2 cup cilantro, chopped
2 cups cooked chicken, shredded
1 cup rice
1 large carrot, sliced
1 cup peas
Juice of 1 lime
Salt and pepper to taste

Instructions

Step 1: In a large pot, heat olive oil over medium heat. Add the onion and bell pepper, and cook until softened, about 5 minutes.
Step 2: Add the garlic, ground cumin, and paprika. Sauté for one more minute until fragrant.
Step 3: Pour in the chicken broth and water, then bring the mixture to a boil.
Step 4: Stir in the chopped cilantro, shredded chicken, rice, and sliced carrot. Reduce heat to a simmer and cook until the rice is tender, about 20 minutes.
Step 5: Add the peas and simmer for an additional 5 minutes.
Step 6: Remove the pot from heat. Stir in the lime juice and season with salt and pepper to taste.
Step 7: Serve the soup hot, garnished with extra cilantro if desired.

Tips & Variations

Use jasmine or long-grain rice for a fluffier texture that holds well in the soup.
For a spicier version, add a diced jalapeño or a pinch of chili flakes when cooking the garlic and spices.
Leftover rotisserie chicken works perfectly for shredding and adding to this soup.
You can substitute peas with green beans or corn depending on your preference.
Adding a diced potato along with the carrot can give the soup a heartier feel.

Storage

Store any leftover aguadito de pollo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally, to prevent the rice from sticking or overcooking. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A black bowl filled with an orange-colored broth that has a creamy texture, layered with shredded white chicken pieces and green peas scattered throughout. On one side of the bowl, there is a mound of fluffy white rice topped with a few green cilantro leaves. Next to the rice, a half green lime sits upright, showing its juicy interior. Finely chopped green herbs and small pieces of red onion are mixed in the soup, adding splashes of green and purple. A silver spoon is partially submerged in the broth near the back of the bowl. The bowl rests on a white marbled surface with blurred green leaves and lime halves in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked chicken?

Yes, you can use raw chicken breasts or thighs. Add them in step 4 and cook until fully cooked and tender before adding the peas.

How do I make the soup thicker?

For a thicker soup, you can use slightly less water or increase the rice by 1/4 cup. Another option is to blend a small portion of the soup and stir it back in to add body.