Peruvian Chicken Soup (Aguadito de Pollo) Recipe -
Peruvian Chicken Soup (Aguadito de Pollo) Recipe
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Peruvian Chicken Soup (Aguadito de Pollo)

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    50 mins

    1 hr 30 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2006

Very simple to make although with a long preparation time. The soup, if cooked as directed will result in a very tasty soup. It's worth the effort, a real homemade recipe.

Most Helpful Critical Review
Nov 20, 2006

I'm not sure if I did something wrong, but my rice absorbed all the juices and this just became mush. :/


91 Ratings

Sep 02, 2008

It's a keeper! Very good as is; but we're tinkerers and we: -added small chunks of 1 avacado -1 cup of cilantro -drained the onion mix of excess oil before adding the other items (the soup has a significant layer of oil!)

Mar 05, 2008

I just finished making this soup & i must say it is amazing. My taste buds were dancin'! It has a bit of a spice to it & im really not the spicy type but in this case it was perfect. My family havent taste it yet but i couldnt wait to put my 2cents in :D Recipes is a keeper in my book

Mar 09, 2010

This is super popular with everyone I've made it for. However, I do make my own chicken stock, and I shred the chicken instead of using pieces - also, I make the rice separately - because if you store it all together, the rice sucks up the stock and your leftovers are kind of gross and soggy. Also, a little less potatoe.

Jan 05, 2010

This is my favorite soup when I go to Peruvian restaurants and I was hoping the recipe came out well. It was great! I doubled the cilantro because whenever I've had aguadito before, it's been super green with tons of cilantro. (I added half at the beginning like the recipe said, and then saved the rest until a couple of minutes before the soup was finished) I also used bone-in chicken and shreaded it off the bone at the end. Next time, I'd probably use more broth... Serving suggestion: add some lime, and if you like spice, try making the aji sauce that is often served with it. MMMM...

Nov 02, 2009

Delicious soup! Very authentic recipe. I just added some celery in with the onion to cook, and little more garlic. I feel like I'm in Peru eating this soup. Tastes and looks just like it's supposed to.

Oct 16, 2007

I made this last night and we really enjoyed it. I skipped the rice to save on a few carbs. My adult children even took home the left overs. I will definitely make this again. I cut the chicken and potatoes into smaller pieces and it saved a lot of time.


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  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Jose Mendoza
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