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.
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
DIRECTIONS
- 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.
- 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.
- Add the potatoes, brown rice, peas, cooked chicken and the remaining 6 cups of chicken stock.
- 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.
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.
