Peruvian Chicken Soup (Aguadito de Pollo) is just my kind of cozy - an easy, one-pot soup with tender chicken and potatoes in a bright cilantro-lime broth. It's super fresh and comforting and comes together super quickly for a fuss-free weeknight.
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
Aguadito de pollo is Peru's beloved green chicken soup, a light yet hearty dish with a broth that gets its vivid color from a fresh cilantro purée.
I personally can't have enough of it whenever I make it because the flavors simply pop in my mouth. It's a real treat for the taste buds, and if you haven't made it before, you're missing out.
This Peruvian chicken cilantro soup is often made with aji amarillo paste, but since that's a bit difficult to find in the UK, I added heat by blitzing some fresh jalapeño with the cilantro puree. If you have aji amarillo paste, feel free to use that instead.
Why you'll love this Peruvian chicken soup
- The broth is fresh, cozy and absolutely brimming with flavor.
- Big on flavor but super easy to make on a busy weeknight.
- Leftovers taste really amazing!
What you'll need
Cilantro - Blend the cilantro with its stems as they carry a lot of flavor. A small bunch is usually enough but feel free to adjust the quantity.
Chicken stock - I like to use low-sodium chicken stock so I can better control the overall saltiness of the soup.
Lime juice - Freshly squeezed is always best. Have some extra lime wedges at hand to garnish the bowls when serving.
Jalapeño - I add just half a jalapeño to keep the soup on the mild side so it's family friendly. Adjust to your favorite level of heat!
Onion and carrot - Dice them small so they cook quickly and evenly.
Poblano pepper - This adds a smoky touch to the soup base; if you can't find it, a green bell pepper is fine.
Potatoes - Yukon Golds or other waxy spuds hold their shape nicely.
Brown rice - This gives a nutty chew and extra body to the soup. You can also use white rice but make sure you check after 12-15 minutes because it cooks quicker.
Frozen peas - There's no need to thaw them before adding to the soup.
Cooked chicken - Leftover rotisserie chicken is perfect in this Peruvian chicken cilantro soup. A mix of thighs and breast is great if you have it so it keeps things juicy.
Pro tip
If you have extra cilantro purée, place it in an ice-cube tray for instant "green booster" cubes on busy nights.
How to make Peruvian chicken cilantro soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Blend the cilantro, ½ cup chicken stock, lime juice, and jalapeño until completely smooth and bright green; set aside.
Heat the avocado oil in a large pot over medium. Sauté the onion, carrot, and poblano pepper with a pinch of salt for 5-6 minutes, then stir in the garlic for 30 seconds.
Next, add the potatoes, brown rice, peas, and shredded chicken along with the remaining 6 cups chicken stock. Simmer on low heat for about 25 minutes, stirring now and then so the rice doesn't stick.
Finally, stir in the cilantro mixture and let it simmer for 1 minute. Taste and season with salt and pepper, then serve hot with extra fresh cilantro.
Substitutions and variations
- If you're not a fan of cilantro, use a mix of flat-leaf parsley and a handful of baby spinach for color. It's not traditional, but still bright and herby.
- A spoon of aji amarillo paste brings gentle warmth and Peruvian flair.
- Use serrano peppers for more heat or green bell pepper for no heat at all.
- Other veggies you can add to this soup include corn, diced green beans and edamame beans.
Helpful tips
- Add more chicken stock as needed as the soup simmers. I personally like it on the thicker side but adjust to your liking.
- If your soup looks too thin, continue to simmer for a couple more minutes.
- Wash the rice until the water runs almost clear to remove the starch and keep the broth clear.
What to serve with aguadito de pollo
- Extra lime wedges and loads of fresh cilantro on top of each bowl
- Sliced avocados
- Warm crusty rolls or corn tortillas
Leftovers and storage
- Let the soup cool completely, then transfer to an airtight container. It will keep well in the fridge for up to 3 days.
- Reheat on the stovetop over medium heat, adding some chicken broth as needed. The rice will keep absorbing water in the fridge.
- You can also reheat in the microwave in a covered, vented bowl in 60-90 second bursts, until steaming hot throughout.
- If you want to freeze the soup, you can do so for up to 2 months, but the textures will be softer when thawed because of the rice.
More delicious chicken soup recipes
If you've tried this Peruvian chicken soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!
Peruvian Chicken Soup (Aguadito de Pollo)
Ingredients
- 1 small bunch cilantro, with stems
- 6 ½ cups (1.5 l) chicken stock, divided
- 2 tablespoons lime juice, freshly squeezed
- ½ small jalapeño, sliced
- 1 tablespoon avocado oil
- 1 medium onion, finely diced
- 1 medium carrot, diced
- 1 poblano pepper, diced
- 2 large garlic cloves, finely chopped
- ½ pound (225 g) potatoes, peeled and cut into 1-inch cubes
- ½ cup (100 g) brown rice
- 1 cup (150 g) frozen peas
- 3 cups (400 g) cooked chicken, shredded
- Salt and freshly ground pepper to taste
- Extra fresh cilantro, to garnish
Instructions
- In a blender, combine the cilantro, ½ cup of the chicken stock, the lime juice, and the jalapeño. Blend until completely smooth and bright green. Set aside.1 small bunch cilantro6 ½ cups chicken stock2 tablespoons lime juice½ small jalapeño
- Heat the avocado oil in a large pot over medium heat. Add the onion, carrot, and poblano pepper with a pinch of salt. Cook for 5-6 minutes, stirring from time to time, until softened and fragrant. Stir in the garlic and cook 30 seconds more.1 tablespoon avocado oil1 medium onion1 medium carrot1 poblano pepper2 large garlic cloves
- Add the potatoes, brown rice, peas, cooked chicken and the remaining 6 cups of chicken stock.½ pound potatoes½ cup brown rice1 cup frozen peas3 cups cooked chicken
- Bring to a boil, then lower the heat, cover the pot, and simmer for 25 minutes or until the rice is just tender and the potatoes are cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Next, stir in the cilantro mixture and simmer for another minute.
- Taste and season with salt and freshly ground pepper. Serve hot with some extra fresh cilantro and lime juice if you like.Salt and freshly ground pepper to tasteExtra fresh cilantro
Video
Notes
- Blend the cilantro and jalapeño smooth, then stir the purée in right at the end and avoid a hard boil. This keeps the soup vibrant and the herb flavor fresh.
- Keep the pot at a lively simmer, not a boil, and stir every now and then so the rice doesn't stick.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
marcy says
great recipe, thank you!!