Peruvian Chicken Soup Recipe With Perfect Ingredients To Try For

Embark on an invigorating culinary journey to the heart of South America with our robust Peruvian chicken soup recipe. This tantalizing dish, cherished by Peruvian households, brings together the vibrant flavors of Andean cuisine.

Harnessing the warmth of aromatic herbs, chili kick, and tender chicken and vegetable sustenance, this soup is a gastronomic passport to Peru. It’s not just a comforting meal but a cultural immersion in your kitchen, a delightful immersion into Peruvian heritage. 

Perfect for chilly evenings, family gatherings, or when you need a boost of nourishment, this soup is your key to unlocking the secrets of Peru’s food traditions. Savor the flavor, relish the experience, and immerse yourself in the enchanting world of Peruvian cuisine, one spoonful at a time.

Experience the true essence of this Andean treasure with our step-by-step guide, making it effortless for home cooks to bring Peru to their tables.

What Is Peruvian Chicken Soup Recipe?

Peruvian chicken soup, also known as “Aguadito de Pollo,” is a vibrant, hearty dish native to Peru. The recipe is traditionally prepared with tender chunks of chicken, rice, peas, and corn, steeped in a broth flavored with cilantro, garlic, and a hint of chili pepper for some heat. 

It’s a beloved comfort food renowned for its healing properties, often garnished with lime juice and accompanied by boiled potatoes. This wholesome soup promises a delightful, soothing meal, bringing the authentic tastes of Andean cuisine right to your bowl.

Can You Vary The Recipe With Other Ingredients?

• Keto: Replace rice with cauliflower rice to reduce carbs and maintain the texture.
• Paleo: Use cauliflower rice instead of traditional rice, and ensure the chicken broth is paleo-friendly (no additives or sugars).
• Gluten-Free: This recipe is naturally gluten-free; ensure the chicken broth you use doesn’t contain any hidden gluten.
• Whole30: Replace the rice with a Whole30-compliant vegetable like diced sweet potatoes or zucchini.
• Vegetarian/Vegan: Replace the chicken with hearty veggies like bell peppers, carrots, zucchini, and mushrooms. Use vegetable broth instead of chicken broth. Add tofu or chickpeas for additional protein.

Recipe Directions 

• Season chicken with salt and pepper.
• Heat olive oil in a large pot over medium-high heat.
• Add onion, garlic, and serrano chili; cook for 1 minute.
• Add the chicken; cook for 5 minutes.
• Stir in cilantro, peas, corn, and red pepper; cook for 1 minute.
• Pour in the chicken broth, potatoes, and rice.
• Bring to a boil; reduce heat to medium-low; simmer for 40 minutes until chicken is opaque and potatoes are tender.
• Serve hot.

Variations, Add-Ons, And Toppings 

• Variations: Swap chicken with shrimp or tofu for a unique spin on the classic recipe. For a creamy twist, stir in a dash of coconut milk.
• Add-ons: Add diced avocado for a dose of healthy fats or quinoa instead of rice for an extra protein boost. Incorporate a medley of different vegetables for added nutrients.
• Toppings: Garnish with fresh chopped cilantro for an extra burst of flavor. Squeeze fresh lime juice over the soup just before serving to enhance its freshness.
• Spices: Experiment with different spices like cumin or paprika for an extra layer of complexity. Alternatively, add a dash of hot sauce for those who enjoy a spicier kick.
• Serving Suggestion: Serve alongside a fresh salad or warm, crusty bread to complete the meal. For a traditional touch, pair it with boiled cassava or plantains.

Can I Make Peruvian Chicken Soup Recipe In A Slow Cooker Or Instant Pot?

Slow Cooker

• Season the chicken and sauté with onion, garlic, and serrano chili in a pan before adding to the slow cooker. This step is crucial for developing flavors.
• Add the rest of the ingredients (cilantro, peas, corn, red pepper, chicken broth, potatoes, and rice) to the slow cooker.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours. Make sure the chicken is thoroughly cooked, and the potatoes are tender.

Instant Pot

• Using the sauté function, follow the initial steps of the recipe (seasoning and sautéing the chicken with onion, garlic, and serrano chili).
• Add the remaining ingredients and secure the lid.
• Cook on manual high pressure for about 15 minutes, then allow the pressure to release naturally for about 10 minutes.
• After that, do a quick release of any remaining pressure. Ensure the chicken is cooked through and the potatoes are tender before serving.

Can I Use Store Bought Broth, Or Should I Make My Own?

You can absolutely use store-bought broth for making Peruvian chicken soup. It’s a great time-saver and offers a consistent flavor base for your soup. When buying, opt for a low-sodium version, which allows you to control the salt content better.

However, if you have the time and ingredients, making your chicken broth can add flavor and depth to your soup. Homemade broth allows for customization in terms of the vegetables, herbs, and seasonings you use, letting you achieve a more personalized flavor profile.

How To Serve?

• Presentation: Ladle the soup into a deep bowl, ensuring you get a good mix of chicken, vegetables, and broth. The vibrant green broth, interspersed with colorful vegetables and chicken, is visually appealing.
• Garnish: Finish with a sprinkle of chopped cilantro for added freshness and a wedge of lime on the side. The lime can be squeezed into the soup for a burst of tangy flavor.
• Accompaniment: Peruvian chicken soup is a complete meal on its own. However, it can be paired with a side of crusty bread or a light salad for a more filling meal.
• Heat: For those who prefer a bit more heat, serve with a side of sliced serrano chilies or a dash of hot sauce.

Perfect Side Dishes

• Peruvian Rice: A side of traditional Peruvian rice can perfectly complement the soup, offering a delightful contrast in texture.
• Crusty Bread: A loaf of crusty bread is perfect for dipping into the rich, flavorful broth of the soup.
• Salad: A light, crisp salad with a tangy vinaigrette can balance the heartiness of the soup. A simple mixed green salad or a Peruvian-style salad with tomatoes, onions, and cilantro would pair well.
• Roasted Vegetables: A side of roasted vegetables can add a nice variety of texture and taste. Try Peruvian favorites like sweet potatoes or plantains.
• Causa Rellena: This traditional Peruvian dish of mashed yellow potatoes, lime, and aji pepper filled with avocado and chicken or tuna could provide a refreshing contrast.

Storage And Make Ahead

• Storage: Store leftover Gypsy Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through before serving.
• Freezing: Gypsy Soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. Leave some room at the top of the container for expansion. Thaw overnight in the refrigerator before reheating.
• Make Ahead: To save time, you can prepare the Gypsy Soup ahead of time and store it in the refrigerator for up to 24 hours before reheating and serving. This is a great option for busy weeknights or when entertaining guests.

What Can We Do With Leftovers?

• Rice Stir-Fry: Strain the leftover soup and use the vegetables and chicken to create a quick stir-fry. Mix it with some cooked rice for a hearty fried rice dish.
• Enchilada Filling: Shred the leftover chicken and combine it with vegetables to fill enchiladas or tacos.
• Chicken Salad: Use the leftover chicken to make a Peruvian-inspired chicken salad. Add some mayo, chopped cilantro, and lime juice.
• Omelet: Stir the leftover vegetables and chicken into an omelet for a savory breakfast or lunch.
• Chicken Pasta: Incorporate the leftover chicken and vegetables into a pasta dish. Toss it with some olive oil or light cream sauce.
• Soup Remix: Revive your leftover soup by adding new ingredients. Fresh veggies, pasta, or even a different type of protein can change it up.

Best Peruvian Chicken Soup Recipe With Easy Tips And Tricks

5 from 4 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

300-350

kcal

Peruvian Chicken Soup, or Aguadito de Pollo, is a hearty, vibrant, and soothing dish with a satisfying depth of flavor. Tender chicken, nutritious vegetables, and aromatic cilantro fuse in a dynamic broth, invigorating the senses.

Ingredients

• Skinless, boneless chicken breast halves

• Salt

• Pepper

• Olive oil

• Medium onion

• Minced garlic

• Seeded, minced serrano chile

• Chopped cilantro

• Green peas

• Corn

• Red bell pepper

• Chicken broth

• Yukon Gold potatoes

• Uncooked white rice

Step-By-Step Directions

• Begin by seasoning the chicken pieces generously with salt and pepper, ensuring they’re fully coated.
• Place a large, heavy pot over medium-high heat and add the olive oil, allowing it to heat up.
• Stir in the finely chopped onion, minced garlic, and diced serrano chili into the heated oil. Let these ingredients sauté until the onion has softened, which should take about a minute.
• Next, add the seasoned chicken pieces to the pot. Allow the chicken to cook, stirring occasionally to ensure even cooking. This should take about 5 minutes.
• Once the chicken is partially cooked, stir in the chopped cilantro, peas, corn, and diced red pepper. Allow these to cook together for about a minute.
• Now, pour in the chicken broth. Add the diced potatoes and the rice to the pot as well.
• Stir the soup to combine all the ingredients, then bring the mixture to a boil.
• Once boiling, reduce the heat to medium-low and let the soup simmer. The simmering process should continue until the chicken is thoroughly cooked, appearing opaque, and the potatoes are tender when poked with a fork. This simmering step should take about 40 minutes.
• When ready, taste and adjust the seasoning if necessary. Ladle the soup into bowls and serve hot, garnishing with fresh cilantro or lime wedges if desired.
• EQUIPMENT LIST
• Soup Pot or Stock Pot
• Immersion Blender or Blende
• Fine-Mesh Strainer
• Ladle
• Soup Bowls
• Soup Spoons
• Cutting Board and Chef’s Knife
• Vegetable Peeler
• Herb Infuser or Cheesecloth
• Thermometer
• Food Processor
• Soup Tureen

Notes

• Don’t rush the cooking process. Letting the soup simmer will intensify the flavors.
• Fresh cilantro is key. It imparts a unique flavor and beautiful green color to the broth.
• Customization is welcome. Feel free to experiment with different vegetables or proteins to suit your taste.
• Remember to adjust the spices according to your heat preference. The soup should be comforting yet exciting to the palate.
• This soup freezes well and perfect for meal prep or quick weeknight dinners.
• Always serve hot with a wedge of lime for an added burst of freshness. Enjoy!

Nutrition Table 

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

Latest posts by Hanna Barnes (see all)

• How To Make Butternut Squash Soup Recipe – Easy And Delicious - February 13, 2024
• Perfect Chinese Chicken Soup Recipe – A Delightful Feast - October 3, 2023
• Easy Red Pepper Soup Recipe (Sweet-Mild Flavors) - October 3, 2023