Aguadito de Pollo is a traditional Peruvian chicken and rice soup with a bright cilantro and aji amarillo flavor. This hearty soup features tender chicken, potatoes, carrots, peas, and rice in a rich, spiced broth. Perfect for weeknight dinners or meal prep, it can be customized with extra vegetables or served with fresh lime and cilantro garnishes.

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 garlic cloves, peeled and minced
6 cups chicken stock, divided
2 cups cooked chicken, shredded or diced
1 pound Yukon gold potatoes, diced
2 large carrots, peeled and diced
½ cup white or brown rice
½ cup peas
2 teaspoons ground cumin
1 bunch fresh cilantro leaves
Juice of 1 lime
Optional garnishes: extra chopped cilantro, thinly sliced green onions

Instructions

Sauté Vegetables and Spices – Heat oil in a large stockpot over medium-high heat. Add poblano pepper and onion, sautéing for 5 minutes until onion softens and becomes translucent. Stir in aji amarillo paste (or diced serrano/jalapeño) and garlic, cooking 1–2 more minutes until fragrant.
Blend Pepper Mixture – Transfer the sautéed mixture to a blender and set aside to cool.
Cook Soup Base – Return stockpot to heat. Add 5 cups of chicken stock, cooked chicken, potatoes, carrots, rice, peas, and cumin. Stir to combine and bring to a simmer. Reduce heat to medium-low, cover partially, and cook 25–30 minutes, stirring occasionally, until potatoes are tender and rice is cooked.
Prepare Cilantro Blend – In the blender, combine reserved pepper mixture with remaining 1 cup of chicken stock, fresh cilantro leaves, and lime juice. Pureé until smooth.
Combine and Season – Stir the cilantro mixture into the soup. Taste and adjust seasoning with salt and black pepper as needed.
Serve – Ladle soup into bowls and garnish with extra cilantro or green onions if desired. Serve immediately.

Why You’ll Love This Recipe

Rich, vibrant soup with a unique Peruvian flavor from aji amarillo and fresh cilantro.
Hearty and filling with chicken, rice, and vegetables in every spoonful.
Flexible recipe that works for weeknight meals or special occasions.
Balanced blend of spices, citrus, and herbs for a fresh, comforting taste.

Tips

Use fresh aji amarillo paste for authentic flavor, or substitute mild peppers if unavailable.
Adjust lime juice to taste for the perfect balance of acidity.
For a creamier texture, use an immersion blender to blend part of the soup directly in the pot.
Keep rice separate if you prefer a less thick consistency, adding it to bowls as desired.

Variations and Substitutions

Protein: Substitute chicken with turkey or shredded rotisserie chicken.
Vegetables: Add bell peppers, corn, or zucchini for extra color and nutrition.
Rice Options: Use brown rice or quinoa for a healthier variation.
Spice Level: Adjust the amount of aji amarillo or use jalapeño for a milder flavor.

FAQs

Q: Can I make this soup ahead of time?
A: Yes, store in the fridge for up to 3 days. Reheat gently on the stove and add extra stock if needed.

Q: Can I freeze Aguadito de Pollo?
A: Yes, freeze in airtight containers for up to 2 months. Add fresh cilantro when reheating for a bright flavor.

Q: How do I make this soup vegetarian?
A: Substitute chicken with firm tofu or additional vegetables and use vegetable broth instead of chicken stock.

Serving Suggestions

Serve with crusty bread or garlic bread for dipping.
Top with extra cilantro, green onions, or a squeeze of lime for freshness.
Pair with a simple salad for a complete meal.
Serve with avocado slices for added creaminess and flavor.