Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Aguadito de Pollo – Peruvian Chicken Soup

  • Author: Ava Garrison
  • Total Time: 1 hour
  • Yield: 6 servings

Description

Craving a comforting bowl of goodness packed with flavor and vibrant color? Aguadito de Pollo is your answer. This easy dinner idea is a traditional Peruvian chicken soup bursting with the bright green freshness of cilantro, wholesome vegetables, tender shredded chicken, and fluffy rice—all simmered together in a deeply satisfying broth. Whether you’re looking for healthy food ideas, a quick weeknight meal, or something new to impress your guests, this soup delivers. Perfect for cozy nights or when you’re feeling under the weather, it’s both nourishing and revitalizing. With bold herbs, gentle spices, and a squeeze of lime, this easy recipe will quickly become a favorite in your home.

Ingredients

  • 1.5 lbs chicken thighs or drumsticks (bone-in, skinless)
  • 6 cups chicken broth (low-sodium recommended)
  • 2 tbsp vegetable oil
  • 1 large red onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp aji amarillo paste (optional)
  • Salt and black pepper, to taste
  • 1 large bunch fresh cilantro (about 2 packed cups)
  • 1 cup chicken broth (reserved from total above)
  • Juice of 1 lime
  • 1 cup diced carrots
  • 1 red bell pepper, chopped
  • 1 cup green peas (frozen or fresh)
  • 1/2 cup corn kernels (optional)
  • 3/4 cup long-grain white rice (uncooked)
  • Fresh lime wedges and chopped cilantro for garnish

Instructions

  1. In a large pot, heat oil over medium-high heat. Sear chicken until browned, about 3–4 minutes per side.
  2. Add 6 cups of broth, bring to a boil, then simmer for 25–30 minutes. Remove chicken, let cool slightly, and shred.
  3. In a blender, combine cilantro, 1 cup broth, and lime juice. Blend until smooth.
  4. In the same pot, sauté onion until soft. Add garlic, cumin, and aji amarillo paste. Cook 2 minutes.
  5. Add carrots, bell pepper, and corn. Sauté another 2–3 minutes.
  6. Stir in cilantro blend and return shredded chicken to the pot. Simmer for 10 minutes.
  7. Add rice and cook for 15 minutes until tender. Add peas in last 5 minutes.
  8. Adjust seasoning and serve hot with lime and fresh cilantro.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

SAVE THIS RECIPE ON PINTEREST

Find it online: https://avacheflife.com/aguadito-de-pollo-peruvian-chicken-soup/