Green Peruvian Soup Recipe with Chicken, Rice & Herbs

Aguadito de pollo is a comforting Peruvian chicken soup made green with cilantro and enriched with rice, potatoes, vegetables, and a lively chile-and-lime finish. The herbs are blended into the broth, so their flavor reaches every spoonful; recipes vary by region and household, but this version keeps the method straightforward and the soup hearty.

Ingredients

2 lb (900 g) bone-in, skinless chicken thighs, about 6 pieces
1¼ tsp (7 g) fine salt, divided, plus more to taste
½ tsp (1 g) ground black pepper
1 tbsp (15 ml) neutral cooking oil
1 medium yellow onion, about 1 cup (150 g), finely chopped
1 medium red bell pepper, about 1 cup (150 g), diced
1 medium carrot, about 1 cup (130 g), diced small
3 garlic cloves, about 1 tbsp (9 g), chopped
1 tbsp (15 g) ají amarillo paste
1 tsp (2 g) ground cumin
2 packed cups (60 g) cilantro leaves and tender stems, roughly chopped
1 packed cup (30 g) baby spinach
½ cup (120 ml) cold water, for blending
8 cups (1.9 L) low-sodium chicken broth
¾ cup (140 g) uncooked long-grain white rice, rinsed and drained
12 oz (340 g) yellow potatoes, cut into ½-inch (1.3 cm) cubes
1 cup (145 g) frozen peas
2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
2 tbsp (8 g) chopped cilantro, for garnish

Instructions

Prepare the chicken and vegetables. Pat the chicken dry and season it on all sides with ¾ teaspoon of the salt and the black pepper. Chop the onion, bell pepper, carrot, and garlic; cut the potatoes into evenly sized cubes so they cook at the same rate. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain it well. This prep takes about 25 minutes, including the herb puree in the next step.
Blend the green base. Put the cilantro, spinach, ají amarillo paste, and cold water in a blender. Blend until smooth, stopping once to scrape down the sides if needed. The mixture should pour easily; add a spoonful or two of the measured broth if your blender needs a little help. The spinach supports the vivid green color, while cilantro remains the main flavor.
Brown the chicken. Heat the oil in a heavy 5- to 6-quart pot over medium-high heat. Arrange the chicken in a single layer and brown for about 4 minutes per side, working in batches if the pieces do not fit without crowding. Transfer the chicken to a plate. Browning builds savory flavor, but the thighs will finish cooking in the soup.
Cook the aromatics. Reduce the heat to medium. Add the onion, bell pepper, carrot, garlic, cumin, and remaining ½ teaspoon salt to the pot. Cook for 6 minutes, stirring frequently, until the onion softens and the vegetables begin to smell fragrant. If the bottom catches, splash in a little broth and scrape up the browned bits.
Simmer the chicken in the green broth. Pour in the blended herb mixture and stir for about 30 seconds, then add the remaining chicken broth. Return the chicken and any plate juices to the pot. Bring the liquid to a gentle boil, lower the heat, cover, and simmer for 18 minutes. Keep it at a steady, gentle simmer rather than a hard boil, which can make the chicken tough and cloud the broth.
Add the rice and potatoes. Stir in the drained rice and potato cubes. Cover and simmer gently for 15 minutes, stirring once halfway through to keep the rice from sticking. Check a potato cube and the rice for tenderness. Use a food thermometer to check the thickest part of each chicken thigh without touching bone; USDA FSIS guidance gives poultry a safe minimum internal temperature of 165°F (74°C). If a thigh has not reached that temperature, continue simmering and check again after a few minutes.
Finish and serve. Stir in the frozen peas and simmer uncovered for 3 minutes. Turn off the heat, add the lime juice, and taste the broth. Adjust the salt, pepper, or lime to suit your preference. The soup thickens as the rice rests, so add a little hot broth or water if you prefer it looser. Ladle into bowls with a chicken piece in each serving and finish with chopped cilantro and lime wedges.

Tips

Use a gentle simmer. A rolling boil can break up the potatoes and cause the rice to stick. After bringing the soup to a boil, lower the heat until you see small, steady bubbles. Stir once or twice as the rice cooks, particularly around the bottom and corners of the pot.
Choose the right ají amarillo substitute. Ají amarillo paste gives the soup its distinctive fruity, medium chile warmth and golden undertone. If you cannot find it, use 1 tablespoon (15 g) mild yellow chile paste or ½ finely minced jalapeño; the soup will be less fruity and its color may be less golden. Start with less if your substitute is hot.
Keep the herbs bright. Blend the cilantro shortly before adding it to the pot, and avoid boiling the finished soup for a long time. The spinach helps hold a green appearance, but it is not a replacement for cilantro’s flavor. If the puree seems dull after cooking, a little fresh lime and chopped cilantro at the end will lift it.
Plan for the rice to keep absorbing broth. Long-grain white rice makes a brothy soup that becomes pleasantly fuller as it stands. If you want to cook the soup ahead or expect leftovers, cook the rice separately and add it to individual bowls; this helps prevent the pot from turning overly thick.

Serving Suggestions

Serve aguadito hot in wide bowls, with one chicken thigh and plenty of rice and vegetables in each portion. Lime wedges are useful because the soup’s herbal broth tastes especially balanced when each person can add a little acidity to taste. A simple side salad of lettuce, sliced tomato, and red onion offers a crisp contrast, while warm crusty bread or toasted rolls are handy for soaking up the broth.

For a fuller Peruvian-inspired meal, offer a small dish of sliced ají or a mild chile sauce at the table rather than making the whole pot hotter. The soup is substantial on its own, so sides can stay simple. If serving a group, keep the pot covered over very low heat only briefly; prolonged heating continues to soften the rice and potatoes.

Variations

Use boneless chicken: Boneless, skinless thighs cook faster and are easier to portion. Simmer them in the green broth until cooked through, checking for 165°F (74°C), then add the rice and potatoes. Since the bone-in version contributes extra flavor, you may want to use a particularly flavorful broth. Cut larger thighs into two pieces for easier serving.

Make it without chicken: Replace the chicken with 1½ lb (680 g) firm white beans, drained and rinsed, or add extra potatoes and carrots. Start the broth and vegetable base as written, then add beans with the rice and potatoes so they heat through without falling apart. The result is a different, meat-free take rather than a like-for-like version of chicken aguadito.

Adjust the vegetables or grains: Corn kernels are a common, practical addition; stir in 1 cup (150 g) with the peas. You can replace the peas with green beans cut into short lengths, adding them with the potatoes. Brown rice takes much longer than white rice, so cook it separately and stir it into the soup near the end instead of extending the simmer and risking overcooked chicken and vegetables.

Make the chile mild or more pronounced: For a gentle family-style pot, reduce the ají amarillo paste to 1 teaspoon (5 g), then pass extra chile at the table. For a stronger chile note, use the full tablespoon and add a little more only after tasting. Different brands and homemade pastes vary in heat and salt, so taste before adding extra seasoning.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. Rice absorbs broth as it sits, so expect a thicker texture the next day; loosen individual portions with a splash of water or chicken broth when reheating.

For best results, reheat a portion gently in a saucepan over medium-low heat, stirring occasionally, until steaming throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS safe reheating temperature. You can also microwave a covered portion, stirring halfway through and checking the center temperature. Freeze soup in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat thoroughly. Potatoes and rice may soften after freezing, but the soup remains suitable for reheating.

Frequently Asked Questions

What is green Peruvian soup called?

This chicken-and-rice version is commonly called aguadito de pollo. It is known for a broth colored and flavored with blended cilantro, often with vegetables, rice, and potatoes. Ingredients and proportions vary, and some versions include corn or use different cuts of chicken.

Is aguadito de pollo spicy?

It is usually aromatic and gently warm rather than intensely hot, though the heat depends on the ají amarillo paste. Use less paste for a mild soup, or serve additional chile separately. Check the label on purchased paste because salt and heat levels vary.

Can I make this soup ahead?

Yes. For the best rice texture, prepare the soup through the chicken-and-broth stage, cool and refrigerate it promptly, then bring it back to a simmer and cook the rice and potatoes before serving. Alternatively, cook the rice separately and add it to bowls. Either approach avoids rice soaking up too much broth while the soup waits.

Can I use dried cilantro or cilantro stems?

Dried cilantro does not reproduce the fresh, bright flavor or green color that defines this soup, so it is not a good substitute. Tender cilantro stems can be blended with the leaves and are flavorful; remove any thick, woody lower stems. If fresh cilantro is unavailable, the result will be a different soup rather than classic green aguadito.

Why did my soup turn thick?

Rice naturally releases starch and continues absorbing liquid as the soup stands, especially in the refrigerator. Stir in hot water or broth a little at a time until it reaches the consistency you want, then taste again for salt and lime. For future batches, cook rice separately or reduce the rice slightly if you prefer a lighter broth.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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