Peruvian Chicken Soup (Aguadito de Pollo) Recipe

Very simple to make although with a long preparation time. The soup, if cooked as directed will result in a very tasty soup. It's worth the effort, a real homemade recipe.

So happy I found this recipe! Made some adaptations — seasoned the chicken with salt, pepper, and Caldo Del Pollo and used boned chicken with skin for extra flavor. I added a LOT more garlic, took out the red bell pepper, and used less potatoes. Used one carton of chicken broth and a few cups of water. I could tell adding the peas and corn so early on was going to make it mushy, so I saved half the corn and peas to add with the rice at the end. Garnished with some fresh cilantro, some fresh lime juice, and aji sauce.

this was absolutely delicious! i didnt have serrano chile so i put one jalapeno chile and one habanero. for most people a whole habanero would be too spicy in the soup but if you like spicy, which both my husband and i love, you will love this flavor (try half an habanero just to be safe :) i also used only 2 potatoes, 2 breast halves of chicken, half cup peas and half cup corn. which was plenty and i had to add 4 extra cups of broth as the uncooked rice and potato's starchiness reduced the amount of liquid. (i added organic vegetable broth bullion cubes mixed with water since i didn't have any more chicken broth. it added amazing flavor). also, i only had to cook it for about 30 minutes. i would have cooked it for 20 but had to let it cook longer because the rice was not fully cooked. next time i will try making this with half the amount of rice that has been slightly cooked before adding it in the pot. i served it with a wedge of lime squeezed right into the bowl and fresh chopped cilantro. my husband and i loved it!!! i will definitely be making this recipe again. thank you!

I was so excited to make this. I really enjoy the flavor of Peruvian cuisine. This didn’t live up to what I’ve had before. I made as written but subbed one thing and added more of the others. Here are the changes I made: for some reason I thought it said one Serrano not one TBS ( using double the amount of Serrano it still was not spicy enough). Two garlic cloves. Subbed carrots (had some left over) for the potatoes and I cooked a cup of rice separate bcause I used the instant pot to sauté and then slow cook the soup. I added the rice (which was way too much) before serving. I also put a whole bunch of cilantro tied with twine into the soup (this is such a delicious flavor) so I could take it out and add fresh for serving. I added 2 tsp of rouge pimento. There was hardly any flavor. This soup needed a bit of brightness. maybe lemon juice?

Hangover, colds, flu, getting it back together recipe!! it tasted like home! however I substituted the "minced serrano chile" mainly because as a Peruvian I had no idea what it was, with aji amarillo available frozen in big chains. This made it more traditional and extra delicious. Just make sure you handle the aji with disposable gloves or plastic bags in your hands while you get the veins and seeds of them, rinse and cut into medium slivers. Another note, don't chop the stems of the cilantro in your mix. They are bitter, however difficult try to use leaves only. Scissors helped.

awesome! i cut my potatoes a little smaller and kept the rice on the side. i also used homemade chicken stock. was very good w/ cheese quesadillas.

I shredded my chicken because I do not like a soup you have to cut up before eating. I used the whole serrano because I wanted the heat and I threw some shrimp in that needed used up (loved that addition). This would have been a 5 star (with or without the shrimp) except the cook time is off. I shaved 10 minutes off and my rice was still overcooked. Great soup and one I will make again.

I stated out by making homemade broth, boiled a whole chicken with celery, onion, garlic, cracked pepper and a bay leaf. Then strained the broth, shredded the chicken and sat aside. I then sauteed the garlic, onion and chiles (I used 2 and it still wasn't real spicy) in only a 1/4 cup of olive oil 1/2 cup seemed like too much,then added the shredded chicken, broth etc and continued on. It was really quite good on the cold rainy night we were having here. Thanks for the recipe.

It's a keeper! Very good as is; but we're tinkerers and we: -added small chunks of 1 avacado -1 cup of cilantro -drained the onion mix of excess oil before adding the other items (the soup has a significant layer of oil!)

This is super popular with everyone I've made it for. However, I do make my own chicken stock, and I shred the chicken instead of using pieces - also, I make the rice separately - because if you store it all together, the rice sucks up the stock and your leftovers are kind of gross and soggy. Also, a little less potatoe.

This recipe deserves 5 stars! I made it last night for sick hubby. He loved it. I loved it. You just can't go wrong with this recipe. I really love the flavor of the fresh cilantro. I did use the less expensive bone-in chicken breast and par-boiled first, then picked the meat from the bones. Also saved the cooked broth and combined that with chicken broth, which cuts down on what you need for store-bought broth. Pre-cooked Basmati rice added last - which is good because I don't like overcooked rice or pasta in a soup. So easy to make and yummy ... bravo on this recipe!

This recipe is perfect! Easy, flavorful, and comforting — everything I look for. It didn’t take long, and the results were incredible. My family keeps asking me to make it again.

I cooked with roasted chicken... It was delicious!!!! Almost like "Viva Chicken's soup!

Delicious! I cooked it 40min as per the recipe then let it sit in the pot for 1 hour. When I warmed it up to serve, the potatoes were broken (mushy) so I pulled out the chicken pieces and cut it into bite size pieces and put back in the pot. The family LOVED it and even asked for seconds. New family favorite

best soup ever! I've made it repeatedly and it's better every time. I add a little lemon juice to my bowl

Love this and make it all the time!

When I moved from the Los Angeles area I was so sad to leave my favorite Peruvian restaurant, El Pollo Inka, behind. This soup is very close to their chicken cilantro soup and is delicious. Now I just need their green sauce (Aji) recipe. I haven't found anything close but I'm not giving up!

Shredded chicken, cooked rice separately added garlic powder & cumin! Hubby loved it! Definitely will make this again!

We found this soup fairly bland, to be honest. Felt that it needed more "flavor" - like maybe some kind of spice or herbs. Perhap that's the way it's supposed to be, but it's not our taste. Followed the recipe with only a few minor changes - cooked the rice separately as many reviewers had suggested; increased garlic; and used two serranos. Plan to work on it more in leftovers.

I have made this several times, but lost the recipe. So thankful for this site and that you still have it!! I am making it again this weekend. A little spicy, but you can actually make it extremely spicy or just flavorful, which ever you prefer. Great soup!!