My family, and especially my mother, love this Gluten Free Peruvian Chicken Soup (Aguadito de Pollo) recipe that I make regularly, in the winter. Dinner, in a soup! There are not many soup recipes as filling as this one, and it works just perfectly, as is! A fully balanced meal compromising of chicken breast, rice and potatoes and a selection of green peas, corn, red bell pepper, onion, garlic, chili and cilantro.
If you choose to pair it with some warm, oven toasted bread, you can, however, it really is full of all the right food groups that you need! Just a hint, Aguadito de Pollo famously cures hangover symptoms too!
To make Peruvian Chicken Soup (Aguadito de Pollo), you will need the following ingredients:
Season the chicken with salt and pepper.
In a large, heavy pot, over medium-high heat, heat the olive oil. Stir in the onion, garlic, and serrano chili. Cook for about 5 minutes, until the onion is soft and translucent.
Add the chicken, and continue to cook through for another 5 minutes.
Stir in the cilantro, peas, corn, and red bell pepper and cook for a further 1 minute.
Pour in the chicken broth.
Add the rice and potatoes.
Bring to a boil, then reduce the heat to medium-low and simmer for about 40 minutes, until the chicken is opaque and the potatoes are tender.
Serve hot.
This Peruvian Chicken Soup (Aguadito de Pollo) is our family favorite “soup for dinner,” choice! Make this recipe, and you won’t need to prepare anything else! Try it out on your own, everyone will love it! Tag #cookmerecipes in your posts!
