peruvianchickensouplowfatcilantroricebeginner

Aguadito de Pollo

Name: Aguadito de Pollo
Prep time: 13 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Peruvian
Ingredients: 250 g skinless chicken breast; 1.2 litres low-fat chicken broth; 3 cloves, minced garlic; 100 g, finely chopped red onion; 1/2 tsp ground cumin; 1 tsp vegetable oil; 1/4 tsp freshly ground black pepper; 3/4 tsp salt; 35 g, leaves and tender stems fresh cilantro; 60 ml water; 60 g white rice; 180 g, peeled and cut into 2 cm cubes waxy potato; 120 g corn kernels; 80 g green peas; 80 g, diced carrot; 1 tbsp lime juice

Aguadito de Pollo is a light yet deeply savory chicken and rice soup brightened with a fresh cilantro base. Tender chicken, soft rice, sweet corn, peas, and potato make it hearty enough for a full meal while still feeling clean and comforting.

45 min

2 servings

381 kcal

Peruvian

Ingredients

For the soup base

250 gskinless chicken breast
1.2 litreslow-fat chicken broth
3 cloves, mincedgarlic
100 g, finely choppedred onion
1/2 tspground cumin
1 tspvegetable oil
1/4 tspfreshly ground black pepper
3/4 tspsalt

For the green blend

35 g, leaves and tender stemsfresh cilantro
60 mlwater

For the vegetables and rice

60 gwhite rice
180 g, peeled and cut into 2 cm cubeswaxy potato
120 gcorn kernels
80 ggreen peas
80 g, dicedcarrot

To finish

1 tbsplime juice

Instructions

1
Rinse the rice under cold water until the water runs mostly clear. Finely chop the onion, mince the garlic, peel and cube the potato, and dice the carrot. Roughly chop the cilantro so it blends easily.
2
Blend the cilantro with the water into a smooth, bright green purée. Blending it separately helps the soup keep its fresh color and distributes the herb evenly.
3
In a medium soup pot over medium heat, warm the oil. Add the onion and cook for 3 minutes until softened but not browned. Stir in the garlic and cumin for 30 seconds, just until fragrant; do not let the garlic darken or it can taste bitter.
4
Add the chicken breast, broth, salt, and black pepper. Bring to a gentle simmer and cook for about 8 minutes, turning once, until the chicken is just cooked through and the center reaches 74°C. Lift the chicken out to a plate.
5
Stir the cilantro purée into the pot, then add the rice, potato, carrot, and corn kernels. Return to a gentle simmer and cook for 12 minutes, stirring once or twice so the rice does not stick on the bottom.
6
While the soup simmers, shred or dice the cooked chicken into bite-size pieces. Smaller pieces reheat quickly and are easier to eat in the soup.
7
Add the peas and shredded chicken back to the pot. Simmer for 3 to 4 minutes, until the peas are tender, the potato is fully cooked, and the rice is soft but not blown out. Taste and adjust seasoning if needed.
8
Turn off the heat and stir in the lime juice. Let the soup rest for 2 minutes before serving so the flavors settle. Ladle into bowls and serve hot.

Nutrition per serving

381 kcal

Calories

34g

Protein

41g

Carbs

Fat

Fiber

Notes

•For a more authentic texture, the soup should be brothy rather than thick; add a splash of hot water or broth if the rice absorbs too much liquid.
•If using frozen peas or corn, add them straight from frozen; no need to thaw first.
•Chicken thigh can be used for deeper flavor, but breast keeps the dish leaner and better suited to a low-fat menu.
•A little extra chopped cilantro and a lime wedge on the side make a great finish.

Background

Aguadito de Pollo is a beloved Peruvian soup known for its vivid green color from fresh cilantro and its restorative, comforting character. It is widely eaten at homes, markets, and casual restaurants across Peru, and is often considered a reviving dish after celebrations or on cool days.

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