What is Aguadito de Pollo and how is it different from other chicken soups?

Aguadito de Pollo is a traditional Peruvian chicken soup known for its vibrant green color, which comes from cilantro and other fresh herbs. Unlike typical chicken soups that rely on a clear broth, Aguadito features a rich, flavorful broth thickened with rice and infused with vegetables like peas, corn, and carrots. The addition of cilantro gives it a unique, fresh taste, making it a comforting and hearty dish popular in Peruvian cuisine.

How do you make authentic Aguadito de Pollo at home?

To make Aguadito de Pollo, start by simmering chicken pieces in water with onions, garlic, and ginger. Add chopped cilantro, which is blended into the broth along with chicken stock to create the soup's signature green color. Then, add rice, peas, corn, carrots, and potatoes, cooking until tender. Season with salt, pepper, and lime juice to taste. This method yields a fresh, savory soup ideal for a warm, nourishing meal.

Can Aguadito de Pollo be made gluten-free?

Yes, Aguadito de Pollo is naturally gluten-free, as it uses simple ingredients like chicken, vegetables, rice, and herbs without any wheat-based thickeners. Just ensure that any pre-made chicken stock or broth used is certified gluten-free. This makes Aguadito a great option for those following a gluten-free diet who still want a flavorful, wholesome soup.

What health benefits does Aguadito de Pollo offer?

Aguadito de Pollo is packed with nutrients from fresh herbs, vegetables, and lean protein. Cilantro is rich in antioxidants and may help with digestion and inflammation. The chicken provides protein, supporting muscle repair and energy, while the vegetable mix adds fiber, vitamins, and minerals. As a warm, hydrating soup, it can also be soothing for colds and digestive issues.

How can I store and reheat Aguadito de Pollo for leftovers?

Store leftover Aguadito de Pollo in an airtight container in the refrigerator for up to 3 days. When reheating, warm it over medium-low heat on the stove, stirring occasionally to prevent sticking. Add a little water or chicken broth if the soup has thickened too much. This helps maintain its fresh flavor and texture for a delicious second serving.

Aguadito De Pollo Peruvian Chicken Soup: 30 Minute Recipe

Name: Aguadito De Pollo Peruvian Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Peruvian
Ingredients: 1 tablespoon avocado oil (or olive oil); 1 large poblano pepper, cored and diced; 1 small white onion, peeled and diced; 1 tablespoon aji amarillo paste or 1 serrano or jalapeño pepper, cored and diced; 5 cloves garlic, peeled and minced; 6 cups chicken stock, divided (approximately 1.4 L); 2 cups cooked chicken, shredded or diced (approximately 300 g); 1 pound Yukon gold potatoes, diced (approximately 450 g); 2 large carrots, peeled and diced (approximately 200 g); 1/2 cup white or brown rice (approximately 100 g); 1/2 cup peas (approximately 75 g); 2 teaspoons ground cumin; 1 bunch fresh cilantro leaves; Juice of 1 lime; extra chopped cilantro, thinly sliced green onions (optional garnish); 2 lbs chicken thighs (bone-in); 6 cups chicken broth; 1/2 cup rice

Ingredients

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1 tablespoon avocado oil (or olive oil)

1 large poblano pepper, cored and diced

1 small white onion, peeled and diced

1 tablespoon aji amarillo paste or 1 serrano or jalapeño pepper, cored and diced

5 cloves garlic, peeled and minced

6 cups chicken stock, divided (approximately 1.4 L)

2 cups cooked chicken, shredded or diced (approximately 300 g)

1 pound Yukon gold potatoes, diced (approximately 450 g)

2 large carrots, peeled and diced (approximately 200 g)

1/2 cup white or brown rice (approximately 100 g)

1/2 cup peas (approximately 75 g)

2 teaspoons ground cumin

1 bunch fresh cilantro leaves

Juice of 1 lime

extra chopped cilantro, thinly sliced green onions (optional garnish)

2 lbs chicken thighs (bone-in)

6 cups chicken broth

1/2 cup rice

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Instructions

1-Prepare ingredients: Wash and chop vegetables, mince garlic, and rinse rice.

2-Sauté: onions and garlic until fragrant.

3-Brown: the chicken to seal in juices.

4-Add broth: and bring to a simmer.

5-Mix in paste and cilantro: for flavor.

6-Incorporate rice, carrots, and peas: cook until tender.

7-Season and serve with garnishes.

Notes

🌶️ Adjust heat by using more aji amarillo paste or adding extra serrano for a spicier broth.
🍋 For a milder flavor, omit the extra chilies and keep only the poblano.
🥣 If the soup is too thick, thin it with additional chicken stock or water before serving.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Peruvian
Diet: Omnivore

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 3 g
Sodium: 800 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 45 mg