This Aguadito De Pollo (Peruvian Chicken Soup) recipe is easy to make, and full of the best fresh and delicious flavors, including lots and lots of cilantro!
Hey hey! It’s new soup day!
Well, this one is at least a new favorite of mine. Have you ever tried aguadito before? It’s basically the Peruvian version of chicken and rice soup, and it is muy delicioso. The base of the soup is the basic chicken, rice and veggies that we all know and love. But the Peruvian version adds an extra fresh and fun kick by having you puree a ton of cilantro, chile peppers, onions, garlic and lime juice in a blender. Then just before serving, you stir in the cilantro mixture in with the chicken and rice, and — poof — it instantly turns this classic into a show-stopping vibrant, fresh, and flavorful green soup! (And yes, it really is that green. It practically glows!) ?
So if you happen to be feeling all the spring vibes lately — but mayyyy not be quite ready to transition out of winter “soup season” just yet (I’m a 365-soup girl myself ) — I feel like this recipe is the perfect bridge between seasons. It’s definitely been the delicious bridge between mine this year.
Let’s make some.
Alright, so let’s talk about this magical cilantro sauce that takes this simple chicken and rice soup from classic…to fantastic. ? ?
Before you start making your soup base, begin by sauteeing some poblano pepper and onions and garlic and aji amarillo paste (or a serrano or jalapeño pepper) in your stock pot until they’re soft and cooked.
Transfer them to the blender, and let them sit and cool down a bit while you make the rest of the soup. Then, once your soup has been simmering for awhile, the potatoes and rice are nearly cooked and ready to go, finish up that sauce! Just add a bunch of fresh cilantro leaves (some stems are ok) and lime juice to the blender…
…then puree the heck out of it until the mixture is super-smooth (about 1 minute). Once the soup is ready to go, stir in the cilantro mixture at the last minute until combined. Garnish with extra cilantro and green onions…
See? SO GREEN! And seriously, SO GOOD.
Also, if you want, you can totally make it SO SPICY. The traditional Peruvian version of this soup uses aji chiles (or much easier to find in the U.S. — this aji amarillo paste) as the heat in this soup, and you can add as much or as little as you’d like. Or if you can’t find the paste, feel free to just add in a serrano or jalapeño pepper. (Or skip the chile peppers altogether, if you’re not into spicy food.)
However you make it,
Learn how to make traditional Aguadito De Pollo (Peruvian Chicken and Rice Soup) with this delicious and easy recipe.
Feel free to also add in 1/2 cup whole kernel corn if you’d like. And some traditional recipes also add in diced red bell pepper, which you’re welcome to add. Also, if the soup is too thick to your liking, feel free to add in an extra cup of chicken stock.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
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