Aguadito de Pollo (Peruvian Chicken Soup)

Aguadito de Pollo (Peruvian Chicken Soup)- a delicious and healthy soup recipe that's easy and fast enough for a weeknight!

Lately, I’ve been craving soup.

There’s just something so comforting about a big, warm bowl, right? They’ve always been a bit of a struggle for me though, once warmer weather hits. On one hand, no one wants to sweat while eating, but on the other hand, I love how light and delicious they are! They are the perfect spring transition food and I’m planning on eating my fill before the weather gets too warm!

I found this Peruvian soup recipe while scouring the internet and knew immediately that it would be on my menu this week. There’s an awesome Peruvian restaurant near where I live (the put french fries in their stir fries… genius) and they always give you a small bowl of soup that leaves you craving more! Instead of going out, I can make a big pot that leaves me all the leftovers my heart could desire :).

Aguadito de Pollo (Peruvian Chicken Soup)- a delicious and healthy soup recipe that's easy and fast enough for a weeknight!

I basically followed the recipe except for the addition of a little extra corn, a little less olive oil, and the addition of a small squeeze of lime juice for extra flavor. It was delicious and simultaneously filling/light! If you want to give the recipe a little extra health kick, you can always sub in brown rice for the white rice. Other than that, it’s a wholesome recipe with veggies, lean chicken, and a broth base. Naturally good for ya!

Aguadito de Pollo (Peruvian Chicken Soup)
Serves: 6 big bowls
  • ¼ cup olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • ½-2 tbsp serrano chile, minced (depending on how spicy you want your soup)
  • 1 lb raw chicken breast, cubed
  • 1 cup peas
  • 1½ cup sweet corn
  • 1 red bell pepper, chopped
  • 2 cups golden potatoes, cubed
  • 3 cups cooked rice
  • 10 cups chicken broth
  • 1 cup cilantro, roughly chopped
  • optional: juice from one lime
  1. Heat the olive oil in a large pot.
  2. Once the oil is hot, add in the diced onion, garlic, and chile, cooking until the onion is soft and translucent.
  3. Season the raw chicken with salt and pepper and add it to the pot, cooking until no longer raw (about 5 minutes).
  4. Add in the peas, sweet corn, bell pepper, potatoes, rice, and chicken broth, stirring to combine. Season with salt and pepper to taste.
  5. Allow to simmer until the potatoes are fully cooked (about 30-40 minutes). A few minutes before serving, stir in the chopped cilantro.
  6. If desired, squeeze the juice from one lime into soup and stir to combine.



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