Peruvian Chicken Soup Recipes

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PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)



Peruvian Chicken Soup (Aguadito de Pollo) image

Traditional Peruvian Chicken Soup (Aguadito de Pollo) is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

Provided by Jose Mendoza

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

4 skinless, boneless chicken breast halves - cut in half
salt and pepper to taste
½ cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded, minced serrano chile
½ cup chopped cilantro
1 cup green peas
1 cup corn
½ red bell pepper, chopped
10 cups chicken broth
4 Yukon Gold potatoes, cut in half
1 cup uncooked white rice

Steps:

  • Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
  • Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

Nutrition Facts : Calories 391 calories, Carbohydrate 45.4 g, Cholesterol 34.2 mg, Fat 14.8 g, Fiber 4.5 g, Protein 19.4 g, SaturatedFat 2.2 g, Sodium 217.9 mg, Sugar 3.4 g

PERUVIAN CHICKEN SOUP



Peruvian Chicken Soup image

A truly delcious soup that we accompany with hot crusty bread. Also, in order to reduce the cooking time, you should cut your potatoes and chicken into smaller pieces. However, I wanted to leave the recipe in its original form as it was given to me.

Provided by Sassy in da South

Categories     Chicken Breast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves, & cut in half
salt, to taste
pepper, to taste
1/2 cup olive oil
1 medium onion, chopped
1 teaspoon garlic, minced
1 tablespoon serrano chili, seeded & minced
1/2 cup fresh cilantro, chopped
1 cup green peas
1 cup corn
1/2 red bell pepper, chopped
10 cups chicken broth
4 yukon gold potatoes, cut in half
1 cup uncooked white rice

Steps:

  • Season the chicken with salt and pepper.
  • Heat the olive oil in a large, heavy pot over medium-high heat.
  • Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
  • Add the chicken, and continue to cook for 5 minutes.
  • Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
  • Pour in the chicken broth, potatoes, and rice.
  • Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

Nutrition Facts : Calories 421.5, Fat 17.4, SaturatedFat 2.8, Cholesterol 37.8, Sodium 1008.9, Carbohydrate 42.2, Fiber 3.7, Sugar 4.3, Protein 23.4

AQUADITO (PERUVIAN CHICKEN SOUP)



Aquadito (Peruvian Chicken Soup) image

This is a traditional Peruvian chicken soup recipe with a little twist. My grandparents taught my mom and my mom taught me and then I tweaked it. Incredibly filling and simple to make. This is a great one-pot recipe.

Provided by snw716

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon butter
3 skinless, boneless chicken breasts, chopped
1 medium onion, finely chopped
1 teaspoon minced fresh garlic
1 cup carrots, chopped
4 medium potatoes, cubed
3 ribs celery, chopped
1 ½ cups uncooked long-grain rice
1 bunch cilantro, chopped, or to taste
1 pinch ground cumin, or to taste
6 cups chicken broth, or more as needed
1 (12 fluid ounce) can or bottle beer
salt to taste

Steps:

  • Heat olive oil and butter in a Dutch oven or stockpot over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is browned on all sides and onion is slightly translucent, 5 to 7 minutes. Add carrots, potatoes, and celery, tossing to warm, 3 to 5 minutes. Stir in rice and top with cilantro. Turn off heat.
  • Sprinkle a layer of cumin on top. Pour in chicken broth and beer; turn heat on medium-low and simmer until rice is tender and chicken is no longer pink in the centers, about 20 minutes. Season with salt. Let cool slightly before serving.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 52.9 g, Cholesterol 32.6 mg, Fat 6.8 g, Fiber 4 g, Protein 15.3 g, SaturatedFat 1.8 g, Sodium 968.2 mg, Sugar 3.6 g

PERUVIAN CHICKEN SOUP WITH RICE AND POTATOES



Peruvian Chicken Soup with Rice and Potatoes image

Just like the soup it's inspired by, Peruvian aguadito de pollo, this recipe doesn't skimp on cilantro. Rice and potatoes make it substantial enough to serve as a main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 4h45m

Number Of Ingredients 15

1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)
4 large sprigs parsley
2 large sprigs thyme
1 bay leaf
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
1 small onion, diced (1 cup)
2 carrots, peeled and cut into 1/4-inch rounds (1 cup)
1/2 stalk celery, cut crosswise into 1/4-inch slices (1/2 cup)
1 cup white rice
1 3/4 cups peeled and diced russet potatoes
2 packed cups chopped fresh cilantro
1 serrano chile, stemmed and seeded
2 garlic cloves
2 cups frozen corn, thawed

Steps:

  • Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
  • Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, rice, and potatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
  • Cut or tear chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Blend together cilantro, chile, and garlic. Add chicken pieces, cilantro mixture, and corn to broth and heat through, about 2 minutes. Season with salt and pepper; serve.

PERUVIAN CREAM OF CHICKEN SOUP



Peruvian Cream of Chicken Soup image

Thick with cream, chicken, and vegetables, this colorful soup is perfect for those blustery days when you just want to curl up in front of the fireplace. (Aji Panca is a type of chile pepper that is commonly grown in Peru, and frequently used in Pervian cuisine. It is dark red, mild pepper with a smokey, fruity taste. It's often sold dried, or prepared into a paste. You can find the dried peppers and jarred paste in Latin & Asian grocery stores.)

Provided by Danica Paz

Categories     Chicken

Time 15m

Yield 1 Dutch Oven, 8 serving(s)

Number Of Ingredients 13

1 lb ground chicken (or turkey)
1/2 cup onion, chopped
4 garlic cloves, minced
3 cups milk
21 1/2 ounces condensed cream of chicken soup (2 cans)
11 ounces canned corn, with peppers & black beans, drained
14 1/2 ounces diced fire-roasted tomatoes
8 ounces diced green chilies, drained
2 tablespoons aji panca chilies (in pepper paste)
4 tablespoons cilantro, fresh & snipped (or parsley)
1/2 teaspoon ground red pepper
2 cups monterey jack cheese, shredded
fresh cilantro (optional) or parsley (optional)

Steps:

  • In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
  • Drain fat from pan.
  • Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
  • Bring to boiling.
  • Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
  • Add cheese; cook and stir until cheese melts.
  • Garnish each serving with additional cilantro or parsley, if desired.

Nutrition Facts : Calories 337.3, Fat 18.3, SaturatedFat 9.2, Cholesterol 83.8, Sodium 1079.7, Carbohydrate 19, Fiber 1.3, Sugar 3, Protein 25.1

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