Aguadito de Pollo (Peruvian Chicken and Cilantro Soup)
A comforting and vibrant Peruvian chicken soup infused with fresh cilantro, garlic, and brightened with lime—perfect for cold days or when you need a nourishing bowl of warmth.
Equipment
- 1 Pressure cooker for fast cooking and tender chicken
- 1 Blender to puree cilantro and garlic
Ingredients
Main ingredients
- 1¾ pounds chicken with bones for rich broth and tender meat
- 2 medium red potatoes peeled and diced into 1-inch cubes
- 4½ tablespoons rice rinsed and drained
- ¾ stalk celery cut in half
- ¾ tablespoon garlic minced
- 7½ cups water divided
- ¾ cup frozen corn, green bean, and carrot mix
- ¼ bunch cilantro fresh and leafy
- 1 lime cut into wedges
- salt to taste
- ground black pepper to taste
Instructions
Instructions
- Add chicken, 6 cups of water, celery, and salt to pressure cooker. Seal and cook at high pressure for 25 minutes.
- Do a slow release for a few minutes, then quick release remaining pressure. Remove and shred chicken. Strain broth if desired.
- Add strained broth back to pot with diced potatoes and rice. Pressure cook for 10 minutes.
- Blend cilantro, garlic, and 1½ cups of water until smooth. Add to the pot along with frozen vegetables.
- Simmer for 5 minutes to combine flavors.
- Add shredded chicken back into the pot. Stir and warm through for 5 more minutes.
- Serve hot with lime wedges on the side. Squeeze lime to taste.
Notes
You can make the cilantro blend ahead of time and refrigerate until ready. Leftovers store well—keep broth and solids separate for best texture. Freeze individually up to 2–3 months.