There’s something soul-soothing about a warm bowl of Aguadito de Pollo, Peru’s treasured green chicken soup. This vibrant dish is a flavor-packed comfort food, often prepared when someone’s under the weather or after a festive evening. Its richness comes from a cilantro-based broth that’s teeming with shredded chicken, rice, and a medley of veggies—each spoonful warming the heart and fueling the body.

What makes Aguadito de Pollo stand out is the bold fusion of herbs, spices, and the vivid green hue of cilantro that sets it apart from most chicken soups. With a gentle zing of lime, the soft bite of rice, and the freshness of vegetables like peas and carrots, it delivers layers of flavor that are both comforting and energizing. Whether you’re looking for a rejuvenating dinner or a fresh twist on chicken soup classics, this is a bowl worth savoring.

Why You’ll Love This Aguadito de Pollo Recipe

Flavor Explosion: The bold combination of garlic, onion, cilantro, and lime makes this soup incredibly aromatic and zesty.
One-Pot Wonder: It’s a full meal in one bowl—protein, veggies, grains, and herbs—perfect for easy cleanup.
Versatile & Customizable: Swap in different vegetables, adjust spice levels, or use leftover chicken for quick prep.
Wholesome & Nourishing: Great for boosting the immune system with fresh herbs and hearty ingredients.
Authentic Peruvian Comfort: A chance to bring a bit of Peru into your kitchen with traditional flavors.

Preparation Phase & Tools to Use (Essential Equipment and Their Importance)

Crafting a vibrant bowl of Aguadito de Pollo doesn’t require fancy gadgets, but the right tools can make the process more efficient and enjoyable. Here’s what you’ll need:

Large Soup Pot or Dutch Oven: This is the heart of your operation. A heavy-bottomed pot ensures even heat distribution, which helps all ingredients cook at a steady pace without burning.
Blender or Food Processor: Key for creating that iconic bright green cilantro base. It’s essential for emulsifying the herbs with broth, garlic, and onion into a smooth, flavorful puree.
Sharp Chef’s Knife: Prepping vegetables like carrots, bell peppers, and onions quickly and safely relies on a good, sharp knife.
Cutting Board: Preferably a large one with grip to keep your ingredients organized and prevent slipping.
Measuring Cups and Spoons: Precision matters in getting that herb-to-broth ratio right, especially when balancing spices.
Tongs or Slotted Spoon: Handy for removing the chicken to shred it mid-cooking without making a mess.
Ladle: For serving the soup cleanly and elegantly—nobody wants splashes when serving a vibrant broth.

Preparation Tips

Use Bone-In Chicken for Flavor: Cooking with skinless, bone-in thighs or drumsticks deepens the flavor of the broth. Once cooked, they’re easy to shred and return to the pot.
Blanch the Cilantro (Optional): To maintain that deep green color, blanching the cilantro before blending can prevent dullness in the soup’s color.
Sauté the Base Ingredients First: Cooking onions, garlic, and spices before adding broth builds a strong aromatic foundation.
Cook Rice Separately if You’re Meal Prepping: If you’re making a big batch, keeping the rice separate prevents it from becoming mushy as it sits in the soup.
Add Peas Last: Toss in the green peas at the end so they stay bright and firm rather than turning soft and dull.
Taste as You Go: The flavors evolve, especially after adding the cilantro blend and lime juice. Taste before adjusting salt or acidity.

Ingredients for this Aguadito de Pollo

To make this deeply flavorful and nourishing Peruvian Chicken Soup, you’ll need a mix of pantry staples and fresh produce. Below is everything you need to bring this vibrant dish to life:

Protein & Base

1.5 lbs chicken thighs or drumsticks (bone-in, skinless for more flavor)
6 cups chicken broth (low-sodium recommended)
2 tbsp vegetable oil (or olive oil for sautéing)

Aromatics & Seasonings

1 large red onion, chopped
4 cloves garlic, minced
1 tsp ground cumin
1 tsp aji amarillo paste (optional but traditional; adds mild heat and yellow hue)
Salt and black pepper, to taste

Cilantro Blend

1 large bunch fresh cilantro (about 2 packed cups, stems included)
1 cup chicken broth (reserved from the total above)
Juice of 1 lime

Vegetables

1 cup diced carrots
1 red bell pepper, chopped
1 cup green peas (frozen or fresh)
½ cup corn kernels (optional)

Grains

¾ cup long-grain white rice (uncooked)

Garnishes

Fresh lime wedges
Chopped fresh cilantro

Optional additions depending on preference:

Diced potatoes (for a heartier soup)
Green chili or jalapeño (if you like it spicy)

Step-by-Step Instructions to Make Aguadito de Pollo

Bringing this iconic Peruvian soup together is a rewarding and cozy cooking process. Follow these steps to build bold flavor and a stunning presentation:

Step 1: Sear and Simmer the Chicken

In a large soup pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
Add the chicken thighs or drumsticks and sear on both sides until lightly browned (about 3–4 minutes per side).
Pour in 6 cups of chicken broth, bring to a boil, then reduce to a gentle simmer.
Cook uncovered for about 25–30 minutes, until the chicken is cooked through and tender. Remove chicken and set aside to cool slightly.

Step 2: Make the Cilantro Blend

While the chicken simmers, combine the cilantro, 1 cup of broth, and lime juice in a blender.
Blend until smooth and vibrant green. Set aside.

Tip: If you want a deeper green color, blanch the cilantro for 10 seconds in boiling water before blending.

Step 3: Build the Soup Base

In the same pot, add a little more oil if needed. Sauté the onions for 3–4 minutes until softened.
Stir in the garlic, ground cumin, and aji amarillo paste (if using), cooking for another 1–2 minutes until fragrant.
Add carrots, red bell pepper, and corn (if using). Stir and sauté for 2–3 minutes more.

Step 4: Add Cilantro Mixture and Simmer

Pour the blended cilantro mixture into the pot and stir well to combine.
Return the shredded chicken to the pot, mixing it into the broth and vegetables.
Bring the mixture to a simmer and let cook for 10 minutes to infuse the flavors.

Step 5: Add Rice and Peas

Stir in the rice and cook uncovered for about 15 minutes, or until the rice is tender.
Add the green peas in the last 3–5 minutes of cooking.
Taste and adjust seasoning with salt, pepper, or more lime juice as needed.

Step 6: Serve and Garnish

Ladle the hot soup into bowls.
Garnish with fresh chopped cilantro and a lime wedge on the side.
Serve immediately while it’s steamy, vibrant, and soul-satisfying.

Notes

Aji Amarillo Paste: This traditional Peruvian ingredient adds a sweet, fruity heat and authentic depth. If you can’t find it, a mild chili paste or a small amount of habanero (carefully!) can substitute.
Cilantro Flavor: Since cilantro is a star here, make sure it’s fresh. If you’re not a fan, you can reduce the amount, but the dish won’t have the same signature flavor.
Customize the Veggies: Feel free to add diced potatoes, celery, or zucchini based on what you have on hand. Just adjust cooking times accordingly.
Chicken Alternatives: While bone-in chicken brings the best flavor, rotisserie chicken can be used for convenience—just shorten the simmering time.
Meal Prep Friendly: Aguadito tastes even better the next day as the flavors continue to deepen. Great for batch cooking!

Watch Out for These Mistakes While Cooking

Overcooking the Cilantro Blend: After blending, don’t simmer the cilantro mixture for too long—it can dull the vibrant green color and fresh taste. Add it toward the end and simmer just briefly.
Adding Rice Too Early: Rice can become mushy and absorb too much liquid if added too early. Make sure you add it when the soup is nearly done.
Skipping the Searing Step: Searing the chicken adds tons of flavor to the broth. Don’t skip it!
Not Adjusting Seasoning at the End: The lime juice, salt, and pepper levels can shift as the soup simmers. Always taste at the end and adjust to your liking.
Using Stale Spices: This soup relies on the depth of cumin and garlic. Make sure your spices are fresh for best results.
Neglecting Texture: Keep peas and soft veggies al dente to retain variety in each bite.
Crowding the Pot: If your pot is too small, ingredients won’t cook evenly. Use a large pot to give everything room to breathe.

What to Serve With Aguadito de Pollo?

While Aguadito de Pollo is a complete meal on its own, pairing it with complementary sides or small bites can turn your meal into a truly Peruvian-inspired experience. Whether you’re hosting a dinner or enjoying a cozy solo meal, these ideas will help you round out your table.

8 Recommendations

Crusty Bread or Pan Frances
- A warm, crispy baguette or crusty roll is perfect for dipping into the rich green broth.
Peruvian Corn (Choclo)
- This large-kernel corn, either boiled or grilled, adds a starchy side that’s both traditional and satisfying.
Avocado Slices with Lime and Salt
- Fresh, creamy avocado pairs beautifully with the zesty lime-forward flavor of the soup.
Huancaina Potatoes
- A creamy, spicy cheese sauce over boiled potatoes—an iconic Peruvian appetizer that balances the soup’s herbal brightness.
Fried Plantains
- Slightly sweet and golden, fried plantains bring a tasty contrast in texture and flavor.
Simple Tomato & Onion Salad (Sarsa Criolla)
- A bright, acidic salad with thin-sliced red onions, tomatoes, cilantro, and lime—perfect for cutting through the warmth of the soup.
Quinoa Salad
- If you want a lighter grain side, quinoa with lemon juice, herbs, and a bit of olive oil makes a great match.
Chicha Morada
- For a traditional Peruvian beverage, this purple corn drink is subtly sweet and aromatic—great to sip alongside a hot bowl of soup.

Storage Instructions

Aguadito de Pollo stores beautifully, making it an excellent option for meal prep or enjoying leftovers throughout the week. Here’s how to keep it fresh and flavorful:

Refrigerator: Let the soup cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days. The flavors tend to deepen over time, making it even tastier the next day.
Freezer: Aguadito can be frozen for up to 3 months. However, for best texture, freeze it without the rice (which can turn mushy). Simply cook fresh rice when reheating.
Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between. Add a splash of chicken broth or water if it has thickened too much.
Tip: Always store rice separately if you know you’ll be freezing the soup. It keeps the texture light and fresh when reheated.

Estimated Nutrition (Per Serving – based on 6 servings)

Note: These are estimates and may vary depending on ingredients used and serving size.

Calories: ~320 kcal
Protein: 24g
Carbohydrates: 25g
Fat: 12g
Fiber: 3g
Sugar: 4g
Sodium: 700mg
Cholesterol: 70mg

This makes Aguadito de Pollo a hearty yet balanced dish, offering lean protein, complex carbs, and nutrient-rich vegetables in one delicious bowl.

Frequently Asked Questions

1. Can I use chicken breast instead of thighs or drumsticks?

Yes, you can, but chicken breast tends to be drier and less flavorful than bone-in dark meat. If using breast meat, consider adding a bit more oil or broth to enrich the soup.

2. Is Aguadito de Pollo spicy?

Not traditionally. It has a mild warmth from cumin and aji amarillo paste (if used), but it’s not hot. You can always add chopped chili or a dash of hot sauce if you want to dial up the heat.

3. Can I make this soup vegetarian or vegan?

Absolutely! Swap the chicken for chickpeas or mushrooms, and use vegetable broth instead of chicken broth. Skip the aji amarillo paste if it contains animal products.

4. What can I use instead of aji amarillo paste?

Try yellow bell pepper blended with a pinch of chili powder or turmeric. While it won’t be exactly the same, it still adds warmth and a bit of color.

5. Can I use leftover cooked chicken?

Yes! Add shredded cooked chicken when you add the cilantro blend. Just reduce the simmer time since the chicken doesn’t need to cook through.

6. How do I keep the green color vibrant?

Don’t overcook the cilantro blend. Simmer it gently and avoid high heat after it’s added. You can also blanch the cilantro before blending to help preserve the bright hue.

7. Can I make this soup in advance?

Definitely. In fact, it tastes better the next day. Just store the rice separately to maintain the best texture when reheating.

8. What makes this dish distinctly Peruvian?

The use of cilantro, aji amarillo, and lime—along with its bold herbal aroma and hearty ingredients—makes Aguadito de Pollo a truly Peruvian classic, loved for both flavor and tradition.

Conclusion

Aguadito de Pollo is more than just chicken soup—it’s a celebration of Peruvian flavor, comfort, and warmth. With its vibrant green color, refreshing cilantro essence, and satisfying blend of rice, vegetables, and tender chicken, this dish is a hug in a bowl. It’s perfect for chilly evenings, nourishing lunches, or whenever your body craves something hearty yet fresh.

Whether you’re exploring Peruvian cuisine for the first time or revisiting a childhood classic, this recipe delivers bold flavor and soothing comfort every time. It’s simple, soulful, and surprisingly easy to make at home.