Dinner

Best Aguadito De Pollo (Peruvian Chicken Soup) Recipe

Name: Best Aguadito De Pollo (Peruvian Chicken Soup) Recipe
Prep time: 10 min
Cook time: PT-491526H12M34S
Total time: 40 min
Cuisine: Peruvian
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 1 bell pepper, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 4 cups chicken broth; 2 cups water; 1/2 cup cilantro, chopped; 2 cups cooked chicken, shredded; 1 cup rice; 1 large carrot, sliced; 1 cup peas; Juice of 1 lime; Salt and pepper to taste

BySana Jeannette January 26, 2026January 26, 2026

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Introduction

Aguadito de Pollo is a comforting Peruvian chicken soup bursting with fresh cilantro and hearty ingredients. This vibrant dish warms the soul and is perfect for any day you crave something nourishing and flavorful.

A black bowl filled with three main layers: at the bottom is a smooth orange creamy soup with scattered green herbs and chunks of red bell pepper, above it are pieces of cooked white chicken meat mixed with the soup, and on top is a neat mound of fluffy white rice sprinkled with some green herb leaves. A silver spoon is partially submerged in the soup on the right side of the bowl. The bowl sits on a wooden coaster placed on a white marbled surface, and a blue patterned cloth is partially visible under the bowl. In the background, blurred green herbs and a halved lime are seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion, chopped

1 bell pepper, chopped
3 cloves garlic, minced

1 teaspoon ground cumin
1/2 teaspoon paprika

4 cups chicken broth
2 cups water
1/2 cup cilantro, chopped

2 cups cooked chicken, shredded
1 cup rice
1 large carrot, sliced

1 cup peas
Juice of 1 lime
Salt and pepper to taste

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
Step 2: Add the minced garlic, ground cumin, and paprika. Sauté for an additional minute until fragrant.
Step 3: Pour in the chicken broth and water, then bring the mixture to a boil.

Step 4: Stir in the chopped cilantro, shredded chicken, rice, and sliced carrot. Reduce the heat to a simmer and cook until the rice is tender, about 20 minutes.
Step 5: Add the peas and continue to simmer for 5 more minutes.
Step 6: Remove the pot from heat. Stir in the lime juice and season with salt and pepper to taste.

Step 7: Serve the soup hot, garnished with extra cilantro if desired.

Tips & Variations

Use chicken thighs for a juicier, more flavorful result.
Substitute white rice with quinoa for a protein-rich twist.

Add chopped potatoes for extra heartiness.
Adjust the amount of cilantro according to your preference—some like it mild, others love it strong.

Storage

Store leftover aguadito de pollo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of water or broth to loosen the soup when reheating.