This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Cheese, Broccoli, and Chicken Soup
California Chicken Soup
Creamy Chicken Vegetable Chowder
Chicken, Tom Yum and Karengo Soup
Chicken Veggie Soup I
more »
Top Related Articles
Soup Up Your Chicken Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
More Peas, Please
Rotisserie Chicken Jump-starts Snazzy Meals
Making Chicken Stock
Split Pea Soup
Chicken Soup's On
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Related Collections
Canned Chicken Broth and Stock
Frozen Green Peas
Chicken and Rice Soup
Frozen Beans and Peas
Peru

1 of

Peruvian Chicken Soup (Aguadito de Pollo)

By: Jose Mendoza

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

Rate/Review | Read Reviews (54)

2,818 Saves

What to Drink?
	Chardonnay
	Beer

Prep Time:
40 Min

Cook Time:
50 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 skinless, boneless chicken breast halves - cut in half
salt and pepper to taste
1/2 cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded, minced serrano chile
1/2 cup chopped cilantro
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

Directions

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.