Aguadito de Pollo – Peruvian Chicken Soup

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Aguadito de Pollo is a vibrant and soul-soothing Peruvian chicken soup that bursts with color, comfort, and bold flavor. This traditional dish is cherished across Peru for its rich, herbaceous broth infused with fresh cilantro, tender shredded chicken, and a medley of vegetables like peas, carrots, and potatoes. Often served with a wedge of lime and a touch of spicy kick, it’s a hearty meal that’s as revitalizing as it is delicious.

Whether you’re fighting off a cold or simply craving a warm, deeply nourishing bowl of comfort, Aguadito de Pollo is a go-to. The cilantro and lime give it a fresh, citrusy edge that sets it apart from typical chicken soups, while the rice and potatoes add satisfying substance. It’s the perfect blend of brightness and body—a truly comforting dish that feels like a warm hug from South America.

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Ingredients for this Aguadito de Pollo

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon aji amarillo paste (or substitute with other mild chili paste)
• 1 cup fresh cilantro leaves (plus a bit more for garnish)
• 5 cups chicken broth
• 2 cups cooked, shredded chicken (preferably from bone-in pieces)
• 1 cup cooked white rice
• 1 large carrot, diced
• 1 cup green peas
• 1 medium potato, peeled and cubed
• 1 red bell pepper, chopped
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Lime wedges, for serving
• Chopped red onion (optional, for topping)
• Shredded mozzarella or queso fresco (optional, for garnish)

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Step 1: Sauté the Base

Begin by heating the vegetable oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Then, blend the fresh cilantro leaves with ½ cup of the chicken broth until smooth, and pour the mixture into the pot. Add the aji amarillo paste and stir everything together, letting it cook for about 5 minutes until the flavors start to deepen.

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Step 2: Build the Broth

Pour the remaining chicken broth into the pot, stirring well to combine it with the sautéed base. Add the diced carrot, cubed potato, chopped red bell pepper, cumin, and a generous pinch of salt and pepper. Let the mixture come to a gentle boil, then reduce the heat to medium-low and simmer for 10–12 minutes until the vegetables begin to soften.

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Step 3: Add Chicken and Rice

Once the vegetables are nearly tender, stir in the cooked shredded chicken and the cooked white rice. Continue simmering the soup for another 5–7 minutes, allowing the flavors to meld and the soup to thicken slightly from the starch in the rice.

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Step 4: Final Touches

Add the green peas and simmer for just 2–3 more minutes until they’re bright green and tender. Taste the soup and adjust the seasoning with more salt and pepper, if needed. Remove the pot from heat.

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Step 5: Garnish and Serve

Ladle the steaming hot Aguadito de Pollo into bowls. Garnish with chopped fresh cilantro, sliced red onion, shredded cheese (if desired), and a generous squeeze of lime juice. Serve with extra lime wedges on the side for a zesty finish.

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Storage Instructions

Aguadito de Pollo stores beautifully and tastes even better the next day as the flavors continue to develop. To store leftovers:

• Refrigerator: Allow the soup to cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 4 days.
• Freezer: For longer storage, pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Label and freeze for up to 3 months.
• Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If it’s too thick after refrigeration or freezing, add a splash of chicken broth or water to loosen it up.

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Estimated Nutrition

Per serving (based on a 6-serving yield, without cheese garnish):

• Calories: 310
• Protein: 23g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 4g
• Sugar: 5g
• Sodium: 680mg

Note: These values are approximate and may vary depending on exact ingredients and portions.

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Frequently Asked Questions

1. Can I make Aguadito de Pollo vegetarian?

Yes! Replace chicken with chickpeas or tofu and use vegetable broth instead of chicken broth for a hearty vegetarian version.

2. What does aji amarillo taste like?

It’s mildly spicy with a fruity, slightly sweet flavor. It’s a classic in Peruvian cuisine and adds depth to the soup.

3. Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a great shortcut—just shred the meat and stir it in during the final simmer.

4. Is it spicy?

It has a mild heat from the aji amarillo, but it’s not overwhelming. You can adjust the spice level by using less (or more!) chili paste.

5. Do I have to add rice?

Rice is traditional, but you can skip it or substitute it with quinoa or even small pasta for a twist.

6. What should I serve with Aguadito de Pollo?

It’s hearty on its own, but you can pair it with crusty bread, plantain chips, or a simple avocado salad.

7. Can I add corn or other veggies?

Yes, this soup is flexible! Corn, celery, or even spinach can be great additions.

8. Why is the broth green?

The vibrant green color comes from blending fresh cilantro into the broth, which gives Aguadito de Pollo its signature look and flavor.

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