Peruvian Chicken Soup (Aguadito)
A vibrant green broth infused with cilantro, cumin, and lime—Peru's beloved comfort soup. Tender chicken and potatoes simmer together for a nourishing, aromatic one-pot meal.
- Total time
- 50 min
- Servings
- 6
- Calories
- 285
- Protein
- 28g
Ingredients
- 1.5 lb chicken thighs, boneless and skinless
- 3 whole potatoes, medium, peeled
- 1.5 cups fresh cilantro, roughly chopped
- 1 whole yellow onion, quartered
- 4 whole garlic cloves, smashed
- 1.5 tsp cumin
- 8 cups chicken broth
- 3 tbsp lemon or lime juice
- 1 tbsp olive oil
- 1 to taste salt and black pepper
- 2 tbsp fresh parsley or additional cilantro for garnish
Instructions
- 1
Cut potatoes into 1-inch cubes. Set aside.
- 2
Roughly chop 1.5 cups fresh cilantro (stems included). Smash 4 garlic cloves.
- 3
Heat olive oil in a large pot over medium-high. Add onion and garlic.
- 4
Sauté until onion softens and garlic becomes fragrant, about 2 minutes.
- 5
Add cumin and stir constantly for 30 seconds until the spice blooms.
- 6
Pour in 8 cups chicken broth. Add chicken thighs and bring to a boil.
- 7
Reduce heat to medium-low and simmer for 15 minutes, skimming foam if needed.
- 8
Add potatoes and simmer until chicken is tender and potatoes are soft, 12–15 minutes.
- 9
Remove from heat. Shred chicken using two forks directly in the pot.
- 10
Stir in 1.5 cups chopped cilantro and 3 tbsp lemon juice.
- 11
Taste and adjust salt and pepper. Ladle into bowls.
- 12
Garnish with fresh parsley or cilantro. Serve hot with lime wedges.
Tools you’ll need
- large pot (5–6 quart)
- cutting board
- chef's knife
- wooden spoon
- two forks
- ladle
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