Aguadito de Pollo is a flavorful and hearty Peruvian chicken soup that’s perfect for warming you up on a chilly day. With tender chicken, vibrant vegetables, and a fresh herb-filled broth, this dish is both comforting and nutritious. The addition of cilantro and a touch of lime makes it uniquely refreshing and delicious!
Why You’ll Love This Recipe
- Rich & Flavorful – A delicious and savory broth with fresh herbs and spices.
- Comforting & Hearty – Loaded with chicken, rice, and vegetables.
- Versatile – A great way to enjoy a comforting meal, and it’s perfect for leftovers!
Ingredients You’ll Need
- 4 bone-in chicken thighs (or 2 whole chicken breasts)
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup carrots, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup long-grain rice, rinsed
- 1 bunch fresh cilantro, chopped
- 1/4 cup fresh parsley (optional)
- 6 cups chicken broth
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric (optional, for color)
- Salt and pepper, to taste
- 1 lime, cut into wedges (for serving)
- 1/4 cup green onions, sliced (optional, for garnish)
Instructions
Step 1: Cook the Chicken
In a large pot, heat vegetable oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the pot. Cook for about 5-6 minutes per side until golden brown. Remove the chicken from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion, garlic, and green bell pepper. Sauté for about 5 minutes until softened. Add the cumin, paprika, and turmeric (if using), and cook for another 1-2 minutes to toast the spices and release their flavors.
Step 3: Add the Broth and Rice
Add the chicken broth to the pot along with the rice, potatoes, carrots, peas, and corn. Stir everything together and bring to a simmer. Return the cooked chicken to the pot. Let the soup simmer for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 4: Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir in the fresh cilantro and parsley. Taste and adjust the seasoning with more salt and pepper if needed.
Step 5: Serve
Ladle the soup into bowls and serve hot with a wedge of lime on the side. Garnish with green onions if desired.
Serving Suggestions
- Serve with fresh bread or crusty rolls for dipping.
- Pair with a simple green salad to add some freshness.
Tips & Variations
- Use Chicken Breasts – If you prefer boneless, skinless chicken, swap in chicken breasts for a leaner version of the soup.
- Add More Vegetables – You can add other vegetables like zucchini, spinach, or butternut squash for extra nutrition.
- Make It Spicy – For some heat, add a jalapeño pepper or a pinch of cayenne pepper when sautéing the vegetables.
- Freezer-Friendly – This soup freezes well! Make a big batch and store it in an airtight container for up to 3 months.
Final Thoughts
Aguadito de Pollo is a vibrant and hearty soup full of flavors that will warm you from the inside out. It’s the perfect comfort food, and with its fresh herbs, tender chicken, and nutrient-packed vegetables, it’s a healthy and satisfying meal. Whether served as a main course or a starter, this Peruvian classic will impress your taste buds!