Peruvian Chicken Soup with Cilantro and Quinoa (Aguadito de Pollo)

4 servings

40 minutes

Aguadito de Pollo is a traditional Peruvian soup that impresses with its freshness and aroma. Its roots delve deep into the history of Peruvian cuisine, where cilantro and quinoa play key roles. Cilantro gives the soup a rich herbal flavor, while quinoa adds a delicate texture. Tender chicken meat absorbs the aromas of onion, garlic, and cilantro, creating a perfect balance. Frozen green peas add light sweetness and brightness to the soup. This soup not only warms but also nourishes while remaining light and nutritious. Aguadito de Pollo is ideal for cold evenings or as a restorative dish after holidays; it is often served with lime to enhance the freshness of the flavor. Each sip is a journey through Peru filled with the aromas of traditional cuisine.

Energy value per serving

• Calories: 639.1
• Proteins: 49.1g
• Fats: 32.4g
• Carbohydrates: 36.8g

Ingredients

• Chicken broth: 2 l
• Quinoa: 150 g
• Coriander: 2 bunch
• Chicken breast: 2 pc
• Garlic: 3 clove
• Onion: 1 head
• Frozen green peas: 200 g
• Olive oil: 5 tbsp

Cooking steps

1. Remove the root of the cilantro, leaving the stems, and wash thoroughly.

   Required ingredients:

   • Coriander: 2 bunchs

2. Cut the stems and blend them with minced garlic, chopped onion, and olive oil (3-4 tbsp).

   Required ingredients:

   • Coriander: 2 bunchs
   • Garlic: 3 cloves
   • Onion: 1 head
   • Olive oil: 5 tablespoon

3. Wash the cilantro leaves well, dry them in a colander, and set aside.

   Required ingredients:

   • Coriander: 2 bunchs

4. Cook chicken broth in any convenient way. The better the broth, the tastier the soup will be.

   Required ingredients:

   • Chicken broth: 2 l

5. Heat a skillet and sauté a mixture of cilantro stems, onion, and garlic in 1 tablespoon of olive oil over low heat for about 3 minutes, stirring constantly.

   Required ingredients:

   • Olive oil: 5 tablespoon
   • Coriander: 2 bunchs
   • Onion: 1 head
   • Garlic: 3 cloves

6. Add the mixture to the broth and bring to a boil. Add well-washed quinoa and chicken breasts, and cook for 15 minutes.

   Required ingredients:

   • Chicken broth: 2 l
   • Quinoa: 150 g
   • Chicken breast: 2 pieces

7. After that, remove the breasts and let them cool. Then shred them into fibers.

   Required ingredients:

   • Chicken breast: 2 pieces

8. Simmer the soup a little so the peas don't overcook and stay green.

9. Add coriander leaves and peas, and heat the soup over low heat until the peas are thawed but not overcooked (about 50-60°C)

   Required ingredients:

   • Coriander: 2 bunchs
   • Frozen green peas: 200 g

10. Pour onto plates, place a chicken breast on each, and serve with lime wedges.

    Required ingredients:

    • Chicken breast: 2 pieces