This Aguadito De Pollo (Peruvian Chicken Soup) formula is anything but difficult to make, and brimming with the best crisp and heavenly flavors, including parts and loads of cilantro!
Indeed, this one is at any rate another most loved of mine. Have you at any point attempted aguadito previously? It's essentially the Peruvian rendition of chicken and rice soup, and it is muy delicioso. The base of the soup is the fundamental chicken, rice and veggies that we as a whole know and love. In any case, the Peruvian form includes an extra new and fun kick by having you puree a huge amount of cilantro, chile peppers, onions, garlic and lime squeeze in a blender.
At that point not long before serving, you mix in the cilantro blend in with the chicken and rice, and — poof — it in a split second transforms this great into a show-halting dynamic, crisp, and delightful green soup! (Also, indeed, it truly is that green. It essentially sparkles!) ?
So on the off chance that you happen to feel all the spring vibes of late — yet mayyyy not be very prepared to change out of winter "soup season" at this time (I'm a 365-soup young lady myself ) — I feel like this formula is the ideal extension between seasons. It's certainly been the scrumptious scaffold between mine this year.
- 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 cloves garlic, peeled and minced
- 6 cups chicken stock, divided
- 2 cups shredded or diced cooked chicken
- 1 pound Yukon gold potatoes, diced
- 2 large carrots, peeled and diced
- 1/2 cup white or brown rice
- 1/2 cup peas
- 2 teaspoons ground cumin
- 1 bunch fresh cilantro leaves
- juice of 1 lime
- optional garnishes: extra chopped fresh cilantro leaves, thinly-sliced green onions
- Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the aji amarillo paste (or diced serrano or jalapeño) and garlic. Continue sautéing for 1-2 more minutes, until the garlic is fragrant. Transfer the entire mixture to a large blender, and set aside to cool.
- Return the stockpot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine. Bring the mixture to a simmer. Then reduce heat to medium-low so that the soup maintains a low simmer. Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.
- Once the soup is ready, add the cilantro leaves and lime and remaining 1 cup chicken stock to the blender along with the pepper mixture. Pureé for 1-2 minutes, or until the mixture is completely smooth.
- Stir the cilantro mixture into the soup. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.
- Serve immediately, topped with your desired garnishes.
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