Savor the rich essence of my Peruvian Chicken Soup recipe, also known as Aguadito de Pollo, a heartwarming delight that brings together tender chicken, vibrant lime juice, and fresh cilantro in a flavorful bowl! With just a quick 20-minute prep time, it’s a breeze to make and offers a healthy twist by reducing starchy vegetables, creating a light yet incredibly hearty and flavorful option. Get ready to indulge in a bowl of comforting goodness that’s both easy and wholesome!
Table of Contents
Why I Love This Recipe
I have a deep appreciation for this Peruvian Chicken Soup recipe because it captures the essence of Peruvian cuisine, highlighting the fresh and zesty flavors of lime and cilantro that served as the inspiration for my Lime Chicken Fried Rice and Shrimp Ceviche recipes, showcasing its versatility and delightful flavors!
My take on this traditional Peruvian soup is a perfect representation of comfort food, it’s quick to prepare and offers a delightful combination of chicken, vegetables, and aromatic herbs! It’s a hearty and soul-soothing dish, ideal for warming up on chilly days or simply enjoying a taste of Peru’s culinary traditions. Give it a try, and I’m sure you’ll fall in love with its easy preparation, delicious taste and see why it is a family favorite in my house!
Ingredients
Ingredients
- Chicken – boneless and skinless chicken thigh. Can substitute with chicken breast if preferred.
- Chicken Broth – premade, canned or in a carton chicken broth.
- Celery – chopped.
- Green Beans – fresh is best but can also use canned.
- Onion – yellow or brown onion.
- Garlic Cloves – fresh garlic is preferred.
- Rice – rice of choice.
- Cilantro – fresh cilantro with the stem.
- Salt – sea salt preferred.
- Olive Oil – extra virgin olive oil or olive oil of choice.
- Sweetener –Â use your preferred sweetener.
- Lime – freshly squeezed lime juice.
Additional Vegetable Add Ins
You can enhance your soup by adding Corn, Carrots, Green Peas, and Potatoes for extra flavor and texture.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Choose a Large Pot, ideally a Dutch Oven, for this soup recipe as it excels in heat retention.
Step 1 Prepare the cilantro mixture by blending cilantro leaves in a food processor with water.
Step 2 Next, add chopped onions in a stove top pot coated with olive oil and cook until fragrant, about 1-2 minutes. Then add in chicken stock, chicken, and vegetables. Heat over medium heat until it gently boils and then set a timer for 10 minutes.
🧂 Flavoring Pro Tip
To boost flavor, add 1 tsp of Chicken Bullion to your soup.
Step 3 Add cilantro mixture, salt, sweetener, lime, and your choice of rice. Boil for about 3 minutes or until the rice reaches your desired level of tenderness. Serve with a wedge of lime.
💡 Leftover Pro Tip
We recommend to divide the soup into the portions you plan to serve and only add rice to those portions. This prevents the rice from soaking up all the liquids, ensuring that your soup remains in its intended consistency.
Paring Recommendations
While this recipe is designed as a hearty standalone dish, if you’re seeking an even more satisfying meal, consider pairing it with Lime Chicken Fried Rice or Lemon BBQ Chicken.
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs in this recipe?
Yes, you can use chicken breast, but it may alter the texture of the soup slightly due to lower oil content.
What type of rice works best for this soup?
White short or long-grain rice, brown rice, or cauliflower rice for a low-carb option all work well with this soup.
Can I freeze leftovers of this soup for future use?
Yes, you can freeze the soup, but be sure not to add any rice if you plan to freeze it.
Storage Tips
To store leftovers, refrain from adding any rice to the container. Instead, place only the soup in an airtight container and store it in the refrigerator, where it will remain fresh and flavorful for 5-7 days.
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Watch How To Make It
Peruvian Chicken Soup
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 Rice
- 15 Stems Cilantro
- 1/4 Cup Water for blending cilantro
- 1 tsp Salt
- 1 tbsp Olive Oil
- 1 tsp Sweetener your 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 1/4 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, rice, salt and sweetener. Let simmer for 5 minutes.
- Transfer to a serving bowl and serve with a wedge of lime.
