Peruvian Chicken Soup
Warm, comforting, and bursting with vibrant flavors, Peruvian Chicken Soup is a soul-soothing classic that blends tender chicken thighs, hearty vegetables, and aromatic spices in a nourishing broth. This hearty soup features the distinctive kick of aji amarillo paste, a staple of Peruvian cuisine, and the fresh, herbaceous notes of cilantro. Packed with wholesome ingredients like potatoes, carrots, peas, and corn, and rounded out with fluffy white rice, this one-pot wonder is as satisfying as it is simple to make. Garnished with a squeeze of lime for a citrusy zing, it’s the ultimate crowd-pleaser for lunch or dinner. Perfect for those seeking an authentic taste of Peru, this recipe is a delicious way to bring global flavors to your kitchen.
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Recipe Information
Ingredients
- 4 pieces skinless, bone-in chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 2 tablespoons aji amarillo paste (Peruvian yellow chili paste)
- 1 bunch fresh cilantro leaves and stems
- 1 cup frozen peas
- 2 medium carrots, diced
- 1 medium red bell pepper, diced
- 0.5 cup white rice, uncooked
- 6 cups chicken stock or broth
- 2 medium russet potatoes, peeled and diced
- 2 ears corn on the cob, cut into thirds
- 1 fruit lime, cut into wedges
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and sear them for 3-4 minutes on each side, until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and aji amarillo paste, cooking for another minute until fragrant.
Place the cilantro leaves and stems in a blender with 1/2 cup of chicken stock, and blend until smooth. Add this cilantro mixture to the pot, stirring well.
Return the chicken thighs to the pot and pour in the remaining chicken stock. Bring the mixture to a boil.
Add the rice, carrots, red bell pepper, and diced potatoes. Lower the heat to a simmer and cook for 20 minutes, partially covered.
Add the frozen peas and corn on the cob. Cook for an additional 10 minutes or until the rice and vegetables are tender, and the chicken is cooked through.
Taste the soup and adjust the seasoning with the remaining salt and black pepper, if needed.
Remove the chicken thighs from the pot, shred the meat using two forks, and return the shredded meat to the soup.
Serve hot with a lime wedge on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.0 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 930 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
