Aguadito De Pollo: Your Soul-Warming Chicken Soup Remedy

Aguadito De Pollo is a comforting Peruvian chicken and cilantro soup that's perfect for chilly evenings or when nursing a cold.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Soup

Cuisine: Peruvian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

1.75 pounds Chicken Main protein source; can use roasted chicken for quicker prep.
2 medium Red Potatoes Diced into 1-inch cubes; consider swapping for Yukka.
4.5 tablespoons Rice Rinsed and drained; thickens the soup.
0.75 stalk Celery Cut in half for aromatic depth.
0.75 tablespoon Garlic Minced; enhances flavor.
7.5 cups Water Essential for soup base.
0.75 cup Frozen Vegetables Corn, green beans, & carrots.

For the Flavor

0.25 bunch Cilantro Essential ingredient for fresh flavor.
1 lime Lime Cut into wedges for serving.
Salt To taste.
Ground Black Pepper To taste.

Equipment

Medium pot

Method

Step-by-Step Instructions

In a medium pot over high heat, combine the chicken, diced red potatoes, rinsed rice, halved celery, and minced garlic. Pour in 7 cups of water and season with 1 teaspoon of salt. Bring to a rolling boil, then reduce heat to medium, and simmer for about 30 minutes.
Stir in the frozen vegetables and continue simmering for an additional 2 minutes.
Remove chicken and celery from the pot. Shred the chicken and discard skin and bones.
Blend cilantro with the reserved ½ cup of water until finely minced.
Return shredded chicken to the pot and bring to a gentle simmer.
Taste the soup and adjust seasoning with salt and black pepper. Serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. It can also be frozen for up to 2-3 months.

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