Aguadito de Pollo: Savor the Authentic Flavor of Peruvian Green Chicken Soup
Aguadito de Pollo is far more than just a soup; it’s a culinary emblem of Peru, renowned for its strikingly vibrant green broth and exceptionally fresh, invigorating flavor profile. This traditional Peruvian chicken soup offers a uniquely refreshing twist on classic chicken noodle varieties, making it a must-try for anyone seeking both comfort and a burst of unique taste. At its heart, Aguadito boasts a rich, herbaceous base, thanks to a generous blend of fresh cilantro and spinach, which not only gives it its signature hue but also infuses it with an incredible depth of aroma and taste. This wholesome dish is packed with tender, succulent chicken pieces, hearty vegetables like potatoes and carrots, and a scattering of rice, creating a perfectly balanced meal that is both profoundly comforting and surprisingly light.
Whether you’re looking for a nourishing meal on a chilly evening, a revitalizing dish after a long day, or simply an exciting new recipe to explore, Aguadito de Pollo ticks all the boxes. Its preparation is surprisingly straightforward, typically a one-pot affair that minimizes cleanup while maximizing flavor. The bright, verdant broth, subtly spiced with a hint of aji amarillo paste, offers a unique depth that will captivate your palate. Beyond its incredible taste and ease of preparation, this soup is also a smart choice for health-conscious eaters, as it’s incredibly satisfying without being heavy. Plus, for those tracking their intake, each generous serving is just 2 WW Points! Explore our collection of other Weight Watchers dinner recipes for more healthy and delicious meal inspirations that don’t compromise on flavor.
Unveiling the Secret Behind Aguadito’s Green Hue
The distinctive, verdant color of Aguadito de Pollo is arguably its most recognizable feature, immediately setting it apart from other chicken soups. The secret to this vibrant hue lies in a ingenious and simple technique: blending fresh, aromatic cilantro and nutrient-rich spinach directly into the chicken broth. This brilliant combination not only imparts the characteristic green color but also imbues the soup with an incredibly fresh, earthy, and herbaceous flavor that is utterly unique to this Peruvian classic. The blended mixture forms the aromatic foundation, which is then combined with sautéed vegetables like onions and garlic, and traditional Peruvian ingredients, most notably aji amarillo paste.
Cilantro, a cornerstone of Latin American cuisine, provides a bright, citrusy, and slightly peppery note, while spinach adds a subtle earthiness and a wealth of vitamins and minerals. Together, they create a complex flavor profile that is both invigorating and deeply satisfying. When paired with tender chicken breast, this method ensures a dish that is hearty and filling, yet remarkably light and health-conscious. It’s a testament to how simple, fresh ingredients can be transformed into something truly extraordinary.
Why Aguadito de Pollo Deserves a Spot in Your Recipe Repertoire
If you’re a true soup aficionado, constantly on the lookout for recipes that masterfully blend robust flavor, effortless preparation, and solid nutritional value, then Aguadito de Pollo is precisely what you need. This vibrant Peruvian chicken soup not only meets but exceeds these expectations, offering a delightful and unique culinary experience that will quickly become a household favorite. Here are just a few compelling reasons why you absolutely should try making Aguadito de Pollo:
- A Fresh Take on Chicken Soup: Aguadito de Pollo offers a profoundly different flavor and texture compared to your everyday chicken soups. Forget the usual clear broths; this soup bursts with fresh herbiness from the blended cilantro and spinach, creating a creamy, full-bodied experience. The subtle, fruity heat of aji amarillo paste adds an authentic Peruvian dimension that is both intriguing and incredibly delicious. If you can source this key ingredient, you’re in for a truly authentic and unforgettable taste sensation that expands your definition of chicken soup.
- Effortless Preparation: Don’t let its exotic name or vibrant appearance intimidate you – Aguadito de Pollo is remarkably easy to prepare. Beyond the simple step of blending the fresh cilantro and spinach to create the signature green base, there are no complicated cooking techniques or lengthy processes involved. It’s essentially a one-pot meal, making it perfect for busy weeknights or when you crave something wholesome without spending hours in the kitchen. Most of the cooking time is hands-off simmering, allowing the flavors to meld beautifully.
- Perfect for Meal Prepping: This soup is an absolute dream for meal prepping. Its flavors actually deepen and improve overnight, making leftovers even more delicious. You can easily prepare a large batch at the beginning of the week and enjoy nourishing, ready-to-heat meals for days. For those mindful of carbohydrate intake, skipping the potatoes or substituting them with lower-carb options like diced butternut squash or zucchini creates a dish that reheats beautifully and remains incredibly satisfying. It’s a versatile option that adapts to various dietary needs and preferences.
- Budget-Friendly and Wholesome: Aguadito de Pollo proves that incredibly flavorful and nutritious meals don’t have to break the bank. With its reliance on readily available and affordable ingredients such as chicken, common vegetables, and rice, it offers an economical yet incredibly satisfying meal for the entire family. It’s a fantastic way to stretch your grocery budget while still providing a wholesome, protein-packed, and vitamin-rich dish that everyone will enjoy. Its hearty nature makes it a complete meal on its own, eliminating the need for additional side dishes.
Beyond these practical benefits, Aguadito de Pollo provides a wonderful opportunity to explore the rich and diverse flavors of Peruvian cuisine from the comfort of your home. It’s a comforting hug in a bowl, a flavorful adventure, and a healthy choice all rolled into one.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Servings: 4
Serving Size: 1 bowl (approximately 350 ml)
2 WW Points Per Serving. You can view the recipe on the WW Apphere. (WW login required.)
Ingredients for Your Peruvian Green Chicken Soup
- 1 lb chicken breast (450 g), boneless and skinless, cut into bite-sized pieces
- 1 tsp salt (5 g), or to taste, divided
- ½ tsp black pepper (1 g), or to taste, divided
- 1 tbsp vegetable oil (15 ml)
- 1 medium potato (150 g), peeled and diced into ½-inch cubes
- 2 medium carrots (200 g), peeled and diced
- 1 medium onion (100 g), finely chopped
- 2 garlic cloves (6 g), minced
- 1 tbsp aji amarillo paste (15 g), optional but highly recommended for authentic flavor
- 2 cups fresh spinach leaves (60 g), roughly chopped
- 1 cup fresh cilantro (30 g), stems removed, roughly chopped
- 1 tbsp culantro (15 g), chopped (optional, for a more intense authentic flavor)
- 1 cup green peas (140 g), fresh or frozen
- 4 tbsp uncooked white rice (60 g), rinsed
- 6 cups chicken broth or water (1.5 liters), divided
Step-by-Step Instructions to Master Aguadito de Pollo
- Begin by preparing your chicken: Season the boneless, skinless chicken breast pieces with ½ tsp of salt and ¼ tsp of black pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the seasoned chicken and sear it on all sides until it turns golden brown, typically about 4 minutes per side. This step builds flavor and seals in juices. Remove the chicken from the pot and set it aside, reserving any drippings in the pot.
- In the same pot, with the remaining oil and chicken drippings, add the finely chopped onion and minced garlic. Sauté the aromatics for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent, and the garlic releases its fragrant aroma. Be careful not to burn the garlic.
- Stir in the diced carrots, cooking them for an additional minute to begin softening. Next, add the diced potato and green peas. If you’re using aji amarillo paste, stir it in now to allow its vibrant flavor to meld with the aromatic base. Mix everything well to ensure the vegetables are thoroughly coated with the delicious base, and cook for another 2-3 minutes, stirring constantly.
- While the vegetables are cooking, prepare your signature green broth. In a blender, combine the fresh spinach leaves, fresh cilantro, and culantro (if using) with 3 cups (750 ml) of chicken broth or water. Blend until the mixture is completely smooth and boasts a vibrant green color.
- Now, it’s time to bring all the elements together. Return the seared chicken breast pieces to the pot. Add the uncooked, rinsed rice. Pour in the freshly blended green mixture along with the remaining 3 cups (750 ml) of chicken broth. Give everything a good stir to ensure all ingredients are well combined.
- Increase the heat and bring the mixture to a gentle boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 30 minutes. This crucial simmering time allows the flavors to meld beautifully, the rice to cook thoroughly until tender, and the potatoes to soften perfectly.
- After 30 minutes, remove the lid and taste the soup. Adjust the seasoning with additional salt and pepper as needed to suit your preference. Remember, the flavors should be balanced and vibrant.
- Ladle the hot Aguadito de Pollo into individual serving bowls. For an extra touch of freshness and an authentic presentation, garnish each bowl with a few freshly chopped cilantro leaves. Serve immediately and enjoy this comforting and flavorful Peruvian masterpiece!
Creative Variations and Smart Substitutions for Aguadito de Pollo
One of the many wonderful aspects of Peruvian cuisine, and Aguadito de Pollo in particular, is its remarkable versatility. This recipe is incredibly adaptable, allowing you to easily customize it to suit your personal preferences, dietary needs, or whatever ingredients you happen to have on hand. Don’t hesitate to experiment and make this delicious soup your own!
- Exploring Meat Swaps: While tender chicken breast is the most common and widely enjoyed choice for Aguadito de Pollo, the authentic culinary tradition of Peru embraces a wider variety of proteins. You’ll often find delightful variations such as Aguadito de Gallina (using hen), Aguadito de Pato (featuring duck for a richer flavor), or even rustic versions that incorporate offal, like gizzards and liver (known as “menudencias”). For a truly authentic and deeply flavorful twist, consider using bone-in chicken pieces, or even combining chicken breast with some traditional “menudencias” to enrich the broth’s depth.
- Boosting with Added Vegetables: This soup is an excellent canvas for incorporating a wider array of vegetables, significantly boosting its nutritional value and adding more textures. Beyond the traditional potatoes, carrots, and peas, feel free to experiment with other additions. Broccoli florets, corn kernels (fresh or frozen), diced zucchini, or even a handful of green beans would make excellent additions. Remember to add quicker-cooking vegetables like broccoli or zucchini towards the end of the simmering process to ensure they retain their vibrant color and slight crunch.
- Low-Carb Adaptations: For those seeking a lower-carbohydrate alternative without sacrificing the comforting essence of this soup, several simple substitutions can be made. The most impactful change is replacing the traditional white rice. Quinoa is an excellent grain-free alternative that not only absorbs the soup’s rich flavors beautifully but also adds a protein boost. Another fantastic option is cauliflower rice, which blends seamlessly into the broth, providing a similar texture to regular rice with significantly fewer carbs. You can also reduce or omit the potatoes, replacing them with more non-starchy vegetables like celery or extra spinach.
Expert Tips and Tricks for Crafting the Perfect Aguadito de Pollo
Achieving a truly exceptional Aguadito de Pollo is within reach with a few simple techniques and insider tips. These pointers will help you elevate your soup, ensuring it’s as delicious and authentic as possible:
- Skimming for a Clearer Broth: When preparing any chicken soup, especially if you’re using bone-in chicken pieces or traditional offal, you might notice foam forming on the surface of the broth during the initial simmering stages. This foam is composed of impurities from the meat. For a cleaner, clearer, and more visually appealing soup base, it’s advisable to gently skim off this foam with a spoon or a fine-mesh skimmer. This step contributes to a more refined texture and purer flavor.
- Culantro vs. Cilantro: The Flavor Factor: While fresh cilantro is a perfectly acceptable and delicious substitute for culantro in this recipe, it’s worth noting the distinction for authentic flavor. Culantro (also known as Mexican coriander or long coriander) has a much stronger, more pungent, and deeper cilantro-like flavor. If you are fortunate enough to find fresh or frozen culantro at a Latin American market, using it will undoubtedly bring your Aguadito de Pollo even closer to its traditional Peruvian essence. A little culantro goes a long way, so use it sparingly.
- Embrace Bone-In Chicken for Depth: While boneless chicken breast offers convenience, using bone-in chicken pieces (such as thighs or drumsticks) can significantly enhance the depth and richness of your soup’s broth. The bones release gelatin and marrow during the simmering process, creating a more full-bodied and flavorful liquid base. If you opt for bone-in chicken, ensure it’s cooked through and then remove the bones before shredding or dicing the meat, adding it back to the soup. The extra effort is truly well worth the enhanced flavor.
- Strategic Vegetable Addition: Not all vegetables cook at the same rate, and adding them strategically can prevent some from becoming mushy while others remain undercooked. Start with sturdier, root vegetables like carrots and celery early in the cooking process, allowing them ample time to soften. Reserve quicker-cooking vegetables, such as green peas, spinach (beyond the blended base), or broccoli florets, for the final 5-10 minutes of simmering. This ensures every vegetable is cooked to perfection, retaining its texture and nutritional integrity.
- Don’t Forget the Lime: A squeeze of fresh lime juice just before serving is a common and highly recommended Peruvian touch. The bright acidity of lime cuts through the richness of the soup and awakens all the flavors, adding an incredible freshness that truly elevates the dish.
- Serving Suggestions: Aguadito de Pollo is a complete meal on its own, but it can be accompanied by a side of crusty bread or a simple green salad for an even more satisfying experience. Some enjoy a sprinkle of fresh red onion or a drizzle of a spicy aji sauce on top for an extra kick.
By keeping these tips in mind, you’ll be well on your way to preparing a sensational Aguadito de Pollo that captures the heart and soul of Peruvian culinary tradition.
Aguadito de Pollo
Ingredients
- 1 lb chicken breast, 450 g, boneless and skinless
- 1 tsp salt, 5 g, or to taste
- ½ tsp black pepper, 1 g, or to taste
- 1 tbsp vegetable oil, 15 ml
- 1 medium potato, 150 g, peeled and diced
- 2 medium carrots, 200 g, diced
- 1 medium onion, 100 g, finely chopped
- 2 garlic cloves, 6 g, minced
- 1 tbsp aji amarillo paste, 15 g, optional
- 2 cups fresh spinach leaves, 60 g
- 1 cup fresh cilantro, 30 g, stems removed
- 1 tbsp culantro, 15 g, chopped (optional)
- 1 cup green peas, 140 g
- 4 tbsp uncooked rice, 60 g
- 6 cups chicken broth or water, 1.5 liters
Instructions
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Season the chicken breast with ½ tsp of salt and ¼ tsp of black pepper. Heat the oil in a large pot over medium heat. Add the chicken and sear on both sides until golden brown, about 4 minutes per side. Remove the chicken from the pot and set it aside.
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In the same pot, add the chopped onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until softened and fragrant.
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Stir in the diced carrots, cooking them for a minute. Then, add the diced potato, green peas, and yellow pepper (if using). Mix well to coat the vegetables with the aromatic base and cook for 2–3 minutes.
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While the vegetables cook, blend the spinach, cilantro, and culantro (if using) with 3 cups (750 ml) of water or chicken broth until smooth.
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Return the chicken breast to the pot, along with the rice and green peas. Pour in the blended green mixture and the remaining 3 cups of broth. If using aji amarillo paste, stir it in at this stage for an extra depth of flavor.
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Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, allowing the flavors to meld and the rice to cook thoroughly.
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Taste and adjust the seasoning with salt and pepper as needed.
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Ladle the Aguadito de Pollo into bowls and serve hot. For an authentic touch, garnish with a few extra cilantro leaves.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.