Aguadito de Pollo is Peru’s ultimate comfort soup—a vibrant mix of chicken, rice, and vegetables simmered in a fragrant cilantro broth. It’s light yet filling, with a refreshing lime finish that brings all the flavors to life.
Table of Contents
WHY YOU’LL LOVE THIS AGUADITO DE POLLO SOUP
This soup is healthy, flavorful, and full of Peruvian flair.
- Fresh, herbal flavor from cilantro and lime
- Nutritious, hearty, and comforting
- Easy one-pot recipe ready in under 40 minutes
- Gluten-free and family-friendly
- Perfect balance of spice, citrus, and savory goodness
It reminds me of coastal flavors and warm kitchens where comfort food always had a touch of freshness.
INGREDIENTS YOU’LL NEED
Main Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp paprika
- 4 cups chicken broth
- 2 cups water
- ½ cup fresh cilantro, chopped
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice
- 1 large carrot, sliced
- 1 cup peas
- Juice of 1 lime
- Salt and pepper, to taste
Optional Add-Ons or Substitutes
- Use Crockpot Ranch Chicken for quick shredded chicken
- Add corn kernels for sweetness
- Swap rice for quinoa for extra protein
- Include jalapeños for a spicier version
- Pair with Garlic Parmesan Dinner Rolls for dipping
STEP-BY-STEP INSTRUCTIONS
- Sauté the Base: Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Cook for 5 minutes until softened.
- Add Spices: Stir in cumin, paprika, salt, and pepper. Cook for 1 minute to bloom the flavors.
- Build the Broth: Pour in chicken broth and water, then add rice and carrot slices. Bring to a simmer.
- Simmer Until Tender: Cook for about 15 minutes, stirring occasionally, until the rice is nearly cooked.
- Add Cilantro and Chicken: Stir in chopped cilantro, peas, and shredded chicken. Simmer for another 5–7 minutes.
- Finish with Lime: Just before serving, squeeze in fresh lime juice and adjust seasoning to taste.
Serve hot with lime wedges and fresh cilantro.
EXPERT TIPS FOR SUCCESS
- Blend part of the cilantro with broth for a deeper green color.
- Add lime at the end to keep its brightness.
- Pair with Honey Lime Chicken Rice Bowls for a fresh, tropical dinner combo.
- For thicker soup, add more rice or reduce broth.
- Make it ahead—it tastes even better the next day!
SERVING SUGGESTIONS
- Top with avocado slices or chopped green onions
- Serve with warm tortillas or bread
- Pair with roasted plantains or sweet corn
- Drizzle with olive oil for richness
- Perfect for lunch, dinner, or light meal prep
STORING AND REHEATING
How to Store It
- Refrigerate in airtight containers up to 4 days
- Freeze for up to 2 months (add lime fresh after reheating)
How to Reheat It
- Warm on the stove over medium-low heat
- Add water or broth if it thickens
- Avoid boiling to preserve freshness
NUTRITION (PER SERVING)
Calories: 310 kcal | Protein: 26g | Carbohydrates: 28g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 540mg | Fiber: 3g | Sugar: 4g | Vitamin A: 80% DV | Vitamin C: 35% DV | Calcium: 5% DV | Iron: 10% DV
FREQUENTLY ASKED QUESTIONS
Can I make it vegetarian?
Yes! Skip the chicken and use vegetable broth—add white beans or tofu for protein.
Can I use brown rice?
Yes, just simmer longer (about 40–45 minutes).
Can I add other veggies?
Absolutely—corn, spinach, or even potatoes work beautifully.
FINAL THOUGHTS
Aguadito de Pollo is comfort with a Peruvian twist—bright, soulful, and full of life. Whether you’re craving warmth or something fresh, this soup hits every note.
- Blend cilantro for vibrant flavor
- Finish with lime for freshness
- Serve hot with crusty bread or rice
Aguadito proves that comfort food can be both nourishing and exciting—simple ingredients, bold results.
Aguadito de Pollo
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add chopped onion, bell pepper, and minced garlic. Sauté for about 5 minutes until softened and fragrant.
- Stir in ground cumin, paprika, salt and pepper. Cook for 1 minute to release the aromas.
- Pour in chicken broth and water, then add the uncooked rice and sliced carrot. Bring to a boil.
- Reduce heat and simmer for ~15 minutes, stirring occasionally, until the rice is nearly cooked.
- Stir in chopped cilantro, peas, and shredded chicken. Simmer another 5–7 minutes until everything is heated through.
- Just before serving, squeeze in fresh lime juice. Taste and adjust salt/pepper as needed. Serve hot, garnished with extra cilantro and lime wedges.
Nutrition
Notes
- For extra color and cilantro flavor, blend part of the cilantro with a small amount of broth and stir back into the soup.
- If using brown rice, allow extra simmer time.
- Add lime juice just before serving for brightness. The soup keeps well and flavors deepen overnight.
