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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Return the chicken thighs to the pot and pour in the remaining chicken stock. Bring the mixture to a boil.

Step 6

Add the rice, carrots, red bell pepper, and diced potatoes. Lower the heat to a simmer and cook for 20 minutes, partially covered.

Step 7

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.

Step 8

Taste the soup and adjust the seasoning with the remaining salt and black pepper, if needed.

Step 9

Remove the chicken thighs from the pot, shred the meat using two forks, and return the shredded meat to the soup.

Step 10

Serve hot with a lime wedge on the side for an extra burst of citrus flavor.

Nutrition Facts

Serving size	(3950.3g)

Amount per serving	% Daily Value*
Calories	3107.6

Total Fat 104.2g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 654mg	0%
Sodium 10710.4mg	0%
Total Carbohydrate 349.3g	0%
Dietary Fiber 44.4g	0%
Total Sugars 70.2g
Protein 214.4g	0%

Vitamin D 0IU	0%
Calcium 460.0mg	0%
Iron 18.7mg	0%
Potassium 6980.6mg	0%

*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.

Source of Calories

Fat: 29.4%

Protein: 26.9%

Carbs: 43.8%