Aguadito de Pollo (Peruvian Chicken and Cilantro Soup)
Servings 4 people
Ingredients
- 1¾ pounds chicken with bones
- 2 medium red potatoes (peeled and diced into 1-inch cubes)
- 4½ tablespoons rice (rinsed and drained)
- ¾ stalk celery (cut in half)
- ¾ tablepsoon garlic (minced)
- 7½ cups water (divided)
- ¾ cup frozen corn, green bean, & carrot
- ¼ bunch cilantro
- 1 lime (cut into wedges for serving)
- salt
- ground black pepper
Instructions
- In a medium pot over high heat, add the chicken, potatoes, rice, celery, garlic, 1 teaspoon of salt, and 7 cups of water. Bring to a boil and reduce to medium heat and cook until the chicken is tender, about 30 minutes, stirring occasionally.
- Add the frozen vegetables and cook for a couple minutes. If desired, carefully remove some of the fat that float to the top with a spoon while boiling.
- Remove from heat. Remove the chicken and celery with tongs. Place the chicken on a cutting board to cool. Discard the celery.
- Meanwhile, in a blender, add the cilantro and ½ cup water. Blend until the cilantro is minced. Stir into the soup.
- When the chicken is cool enough to handle, shred or cut the chicken into bite size. Discard the bones. Place a desired amount of chicken meat back to the soup. Save the rest for some other use.
- Bring the soup to a simmer over medium heat and cook for 5 minutes. Make sure the potatoes are cooked through. Adjust seasoning with salt and pepper. Transfer the soup to serving bowls. Serve immediately with a lime wedge on the side. Squeeze desired amount of lime juice into the soup.
Notes
- If you prefer fresh vegetables, feel free to use them.
- This soup is freezable. Let the hot soup cool down to room temperature. Transfer to an airtight container and freeze. Use within 2 – 3 months.