This Peruvian chicken soup is a delicious hearty soup that’s packed with flavors of chicken, lime and fresh cilantro!
Traditional aquadito de pollo is a Peruvian chicken and rice soup prepared with vegetables and seasoned with lime juice and a lot of cilantro. However, this recipe adds a low carb option that includes cauliflower rice for those that are carb conscious but still love the savory soup flavor.
What is Peruvian Chicken Soup – Aguadito de Pollo?
Traditional Peruvian soup served with Peruvian cuisine, also known as aquadito de pollo, consists of chicken, vegetables, and white rice. It has a chicken stock base and is seasoned with strong flavors of lime juice and cilantro mixture.
Typical vegetables used include corn, carrots, potatoes, peas, and pepper but our low carb recipe limits vegetables that are too starchy. Since we don’t use anything too starchy, the broth of the soup is clearer compared to the traditional white rice counterpart.
What does Peruvian chicken aguadito de pollo soup taste like?
This Peruvian chicken soup has subtle flavors of chicken stock and sweetness from the vegetables, with stronger hints of lime juice and cilantro. It is a light soup packed with flavors from chicken, chicken oil and vegetables.
What ingredients do you need to make Peruvian chicken cilantro soup?
- Chicken Thighs – chicken thighs produce a more soft and moist chicken. Can also use shredded chicken, or chicken breast.
- Chicken Broth – premade, canned or in a carton chicken broth.
- Celery – chopped.
- Green Beans – fresh is best but can also use canned.
- Onion – finely chopped white, red, or brown onion.
- Garlic Cloves – fresh garlic is preferred.
- Rice – use fresh or frozen cauliflower for a low carb option or use cooked rice for a traditional version.
- Cilantro – fresh cilantro with the stem.
- Water – used to blend the cilantro mixture.
- Salt – table salt or sea salt.
- Olive Oil – extra virgin olive oil is preferred.
- Sweetener – use your preferred sweetener.
- Lime – freshly squeezed lime juice.
How to make Peruvian chicken soup?
Prepare the cilantro mixture by blending cilantro leaves in a food processor with water.
Next, coat a large pot with olive oil, and brown onions. add chicken stock, chicken and vegetables under medium heat and stir. Lastly season with cilantro mixtures, rice of choice and various seasonings.
Pro Tip – use a large dutch oven pot when making this soup recipe because it does a great job of retaining heat.
Is it OK to boil chicken in soup?
Boiling chicken in the soup is perfectly fine as long as you cook the chicken thoroughly.
If unsure, just make sure the internal temperature of the chicken reaches 165F.
If the chicken is cut into pieces, will take around 5 minutes in boiling water. If whole, between 10-15 minutes in boiling water.
What can you add to chicken soup to give it more flavor?
For more flavor in your chicken soup, you can add a little more salt, onions or carrots. You also can add a little chicken bullion to help it give the flavor more depth as well as some extra lime juice for some tanginess.
What is the nutrition information for this aguadito de pollo recipe?
- 165 Calories
- 4g Carbohydrates
- 1g Fiber
- 11g Protein
- 12g Fat
- 56mg Cholesterol
- 1218mg Sodium
- 370mg Potassium
- 30mg Calcium
- 1mg Iron
- 311ui Vitamin A
- 19mg Vitamin C
Looking for other hearty soup recipes?
- Asian Style Oxtail Borscht Soup
- Japanese Meatball Dango Soup
- Tonjiru Pork Miso Soup
- Creamy Chicken Soup
- Creamy Coconut Tom Kha Gai Soup
Now, let’s making this Peruvian Chicken Soup Aguadito de Pollo recipe!
- Prepping Time 5M
- Cooking Time 18M
- Total Time 23M
- Net Carb/Serv ~2g
- Servings 8
Ingredients
- 1 lbs Boneless and Skinless Chicken Thighs
- 2 Quarts Chicken Broth
- 2 Stalks Celery
- 1 Cup Chopped Green Beans
- 1/2 Cup Chopped Onion
- 2 Garlic Cloves
- 1 Cup Cauliflower Rice (or choice of rice)
- 15 Cilantro Stems
- 1/4 Cup Water (for blending cilantro)
- 1 tsp Salt
- 1 tbsp Olive Oil
- 1 tsp Sweetener (sugar alternative, sugar or preferred sweetener)
- 1 Lime
Directions
1) Gather all the ingredients.
2) Chop chicken into bite-size pieces and set aside.
3) Dice onions and celery set aside.
4) Chop green beans and also set aside.
5) Using a food processor or blender, blend cilantro and garlic in 1/4 cup of water and set aside.
6) In a large stove top pot, heat olive oil on high heat. Add onions and sauté until slightly brown. Approximately 3 minutes.
7) Next, add chicken broth, chicken, green beans, celery and bring to a boil. Once boiling, reduce heat to medium low and cook for 10 minutes while stirring occasionally.
8) Add blended cilantro and garlic, cauliflower rice, salt and sweetener. Let simmer for 5 minutes.
9) Transfer to a serving bowl and serve with a wedge of lime.
Hope you enjoy your Peruvian Chicken Soup – Aguadito de Pollo!
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Peruvian Chicken Soup - Aguadito de Pollo
Ingredients
- 1 lbs Chicken Thighs boneless and skinless
- 2 Quarts Chicken Broth
- 2 Stalks Celery
- 1 Cup Green Beans chopped
- 1/2 Cup Onion chopped
- 2 Cloves Garlic
- 1 Cup Cauliflower Rice
- 15 Stems Cilantro
- 1/4 Cup Water for blending cilantro
- 1 tsp Salt
- 1 tbsp Olive Oil
- 1 tsp Sweetener sugar alternative, sugar or preferred sweetener
- 1 Whole Lime
Instructions
- Gather all the ingredients.
- Chop chicken into bite-size pieces and set aside.
- Dice onions and celery set aside.
- Chop green beans and also set aside.
- Using a food processor or blender, blend cilantro and garlic in half cup of water and set aside.
- In a large stove top pot, heat olive oil on high heat. Add onions and sauté until slightly brown. Approximately 3 minutes.
- Next, add chicken broth, chicken, green beans, celery and bring to a boil. Once boiling, reduce heat to medium low and cook for 10 minutes while stirring occasionally.
- Add blended cilantro and garlic, cauliflower rice, salt and sweetener. Let simmer for 5 minutes.
- Transfer to a serving bowl and serve with a wedge of lime.
Video
Nutrition
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