Description
Peruvian Chicken Soup, also known as Aguadito, is a comforting and flavorful dish featuring tender chicken, vegetables, and a hint of lime. This soup is a staple in Peruvian households, loved for its wholesome ingredients and aromatic broth.
Ingredients
- 1 whole chicken or 4–6 chicken thighs, skinless
- 8 cups chicken broth
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1–2 jalapeños, chopped (adjust based on spice preference)
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup chopped cilantro
- 1 lime, juiced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for sautéing
- Avocado slices (for garnish)
- Lime wedges (for serving)
Instructions
- Prep the Chicken: If using a whole chicken, cut it into pieces. Rinse and pat it dry.
- Sauté the Base: In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and chopped jalapeños. Sauté until the onion is translucent.
- Add the Chicken: Place the chicken in the pot, browning it lightly on all sides for about 5-7 minutes.
- Incorporate Broth: Pour in the chicken broth and bring to a simmer. Cook for about 20 minutes or until the chicken is cooked through.
- Remove Chicken: Carefully take the chicken out of the pot. Let it cool slightly, then shred the meat, discarding the bones and skin.
- Vegetable Addition: While the chicken cools, add diced carrots, potatoes, and corn to the broth. Simmer for about 15 minutes or until the vegetables are tender.
- Return Shredded Chicken: Add the shredded chicken back to the pot. Stir in the cumin, paprika, salt, and pepper to taste.
- Finish with Herbs: Just before serving, add the chopped cilantro and lime juice. Stir well to combine.
- Serve: Ladle the soup into bowls, garnishing with avocado slices and lime wedges if desired.
Notes
- For the best flavor, always use fresh cilantro.
- If you’re unsure about the heat, start with one jalapeño.
- Avocado adds a creamy texture that balances the flavors.
- This soup is best enjoyed hot.
- Leftovers can be transformed into a hearty chicken and rice dish.
- This recipe is naturally gluten-free.
- Rotisserie chicken can be used for convenience.
- Prep Time: 20-30 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 360 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 12g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A
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