Peruvian Chicken Soup Recipe - Aquadito de Pollo
This Peruvian chicken soup is a delicious winter soup full of rotisserie chicken, rice, vegetables, and LOTS of cilantro. Super simple to make and ready in just an hour. It's the perfect weekday or weekend soup!
Servings: 4 servings
Ingredients
- 1 small rotisserie chicken meat picked off and shredded
- 2 teaspoons olive oil
- 1 4 ounce can diced green chiles
- 1 small yellow onion diced
- 1 red bell pepper seeded, cored and diced
- 1 teaspoon ground cumin
- Kosher salt to taste
- Black pepper to taste
- 4 cloves garlic minced, divided
- 1 pound baby potatoes quartered or halved (depending on size)
- 2 medium carrots cut into 1/2 inch pieces
- 1/2 cup uncooked white rice
- 4-1/2 cups chicken stock divided
- 1 cup packed cilantro leaves and stems
- 1 serrano pepper seeded
- 1 lime juiced
- Thinly sliced green onions for topping
Instructions
- Pick the meat off of a rotisserie chicken and set aside.
- In a soup pot add olive oil and set over medium-high heat.
- When the oil is hot add the yellow onion, bell pepper, green chilies, cumin, kosher salt, and black pepper to the pot. Cook For about 10 minutes or just until the onions start to soften. Don't let the vegetables brown too much. You just want to help soften them.
- Add the 2 cloves of minced garlic and saute for another 30 seconds or just until the garlic is fragrant.
- Add in the potatoes, carrots, white rice and chicken stock. Stir to combine.
- Let the soup simmer for about 30 minutes or until the rice and potatoes are fully cooked. Stir the soup while it's cooking so the rice does not stick to the bottom of the pot.
- While the soup cooks add the cilantro, remaining 2 cloves of minced garlic, remaining 1/2 cup chicken stock, seeded serrano pepper and lime juice to a blender. Blend until smooth and no large chunks remain.
- When the soup is fully cooked turn down to low, add in the rotisserie chicken and the cilantro mixture. Cook for 5 minutes just to help warm the chicken and incorporate the flavors of the cilantro mixture.
- Serve with thinly sliced green onions.
- Note: you can also add frozen corn kernels and frozen peas to the soup to bulk it up even more.