Peruvian Rice Soup with Chicken, Cilantro, and Vegetables

Peruvian rice soup, often called aguadito de pollo, is a hearty chicken soup made vivid green with cilantro and filled out with rice and vegetables. Aji amarillo adds a fruity, gentle heat; this home-style version is easy to adapt, since ingredients and thickness vary among regional and family recipes.

Ingredients

2 lb (900 g) boneless, skinless chicken thighs
1 cup (200 g) long-grain white rice
8 cups (1.9 L) low-sodium chicken broth, divided
1 medium yellow onion, about 1 cup (150 g), finely diced
2 celery stalks, about 1 cup (100 g), finely diced
1 cup (130 g) peeled carrot, cut into small dice
2 cups (300 g) peeled Yukon Gold or yellow potatoes, cut into ½-inch (1.25 cm) cubes
1 cup (150 g) frozen peas
2 cups loosely packed fresh cilantro leaves and tender stems (about 60 g)
1 tablespoon (15 g) aji amarillo paste; or use ½ cup (75 g) finely chopped yellow bell pepper and ¼ teaspoon (1 g) minced jalapeño
2 tablespoons (30 ml) neutral cooking oil
4 garlic cloves, about 1 tablespoon (15 g), minced
1 teaspoon (2 g) ground cumin
1 bay leaf
1½ teaspoons (9 g) fine salt, divided, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 lime, cut into wedges, for serving
¼ cup (10 g) chopped cilantro leaves, for serving

Instructions

Rinse and prepare. Put the rice in a fine-mesh strainer and rinse under cool water, stirring it with your fingers, until the runoff is mostly clear. Drain well. Dice the onion, celery, carrot, and potatoes, and keep the potatoes in roughly ½-inch pieces so they soften at the same pace as the rice.
Blend the green base. Add the cilantro, aji amarillo paste, and 1 cup (240 ml) of the measured chicken broth to a blender. Blend until smooth, scraping down the sides once if needed. If using the bell pepper and jalapeño substitute, blend those with the cilantro instead. The substitute is milder and less fruity than aji amarillo, so taste the finished soup before adding extra jalapeño.
Soften the aromatics. Heat the oil in a large, heavy soup pot over medium heat. Add the onion, celery, garlic, cumin, and black pepper. Cook for about 8 minutes, stirring often, until the onion is soft and fragrant but not browned. If the garlic starts to darken, lower the heat; browned garlic can make the broth taste bitter.
Simmer the chicken. Stir in the blended cilantro mixture, then add the chicken thighs, bay leaf, 1 teaspoon of the salt, and the remaining 7 cups (1.66 L) broth. Bring the pot just to a boil, then lower the heat to maintain a gentle simmer. Cover partly and cook for 25 minutes, turning the thighs once. Check the thickest part of a thigh with a food thermometer: USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, simmer it longer and check again.
Add the rice and vegetables. Use tongs to transfer the cooked chicken to a plate. Stir the rinsed rice, carrot, and potatoes into the broth. Simmer uncovered for 18 minutes, stirring occasionally so rice does not settle and stick to the bottom. Keep the heat gentle; a hard boil can make the rice break apart and the broth cloudy.
Shred and finish. While the rice cooks, shred the chicken into bite-size pieces with two forks, discarding any tough bits. Stir the chicken and peas into the pot and simmer for 4 minutes, until the peas are hot and the rice and potatoes are tender. Remove the bay leaf. Taste the soup and add the remaining ½ teaspoon salt, or more as needed. Serve with lime wedges and chopped cilantro.

Tips

Keep the rice from turning mushy. Rinsing removes some surface starch, and a gentle simmer helps the grains stay distinct. Begin checking at 16 minutes if your rice is especially small or your stove runs hot. The soup will continue thickening after cooking as the rice absorbs broth.
Adjust the green flavor. Use cilantro leaves and tender stems, but leave out any thick, woody ends. Aji amarillo paste is sold in some Latin American markets and online. Yellow bell pepper with a little jalapeño is a practical substitute, though it makes a sweeter, less characteristic broth.
Cut vegetables evenly. Small, similar-sized potato and carrot pieces cook through alongside the rice. Larger chunks may still be firm when the rice is ready; if you prefer larger pieces, add them to the broth several minutes before adding the rice.
Season at the end. Broth brands vary in saltiness, and the rice takes up seasoning as it cooks. Starting with less salt and tasting after the rice is tender prevents an overly salty pot. Lime at the table brightens the broth without requiring more salt.

Serving Suggestions

Serve this soup hot in deep bowls, making sure each portion gets chicken, rice, potatoes, peas, and plenty of green broth. Put lime wedges on the table so each person can squeeze in juice to taste; the citrus gives the cilantro broth a fresh, sharp finish. A little extra chopped cilantro is an easy garnish, and sliced jalapeño works for anyone who wants more heat.

Because the soup already contains rice, chicken, and vegetables, it can stand on its own as a full meal. For a more substantial spread, serve it with warm crusty bread or toasted rolls for dipping. A simple green salad with a light vinaigrette provides a crisp contrast to the soft rice and tender vegetables. If serving a group, keep the pot covered over very low heat only briefly, and stir occasionally so the rice does not settle or stick.

Variations

Use chicken on the bone: Bone-in thighs add a fuller broth, but need more time to cook than boneless thighs. Simmer until the thickest part reaches 165°F (74°C), then remove the bones as you shred the meat. The total cooking time will increase, so rely on the thermometer and tenderness rather than the clock alone.

Make it more vegetable-forward: Add ½ cup (75 g) diced red bell pepper with the onion, or replace some of the potatoes with 1 cup (150 g) diced zucchini. Zucchini softens quickly, so stir it in during the last 8 to 10 minutes of the rice simmer. For a less starchy pot, reduce the rice to ¾ cup (150 g) and keep the broth quantity the same.

Use cooked chicken: If you have about 3 cups (400 g) shredded cooked chicken, skip the raw-chicken simmer. Simmer the broth and aromatics for 10 minutes, add the rice, carrot, and potatoes, then cook until they are tender. Stir in the cooked chicken and peas for the final 4 minutes, just long enough to heat them through.

Make it spicier: Increase the aji amarillo paste to 1½ tablespoons (22 g), or serve fresh sliced chili alongside the bowls. Add a small amount at a time, since the heat level of pepper pastes varies. Avoid adding a large amount of raw chili directly to the whole pot if diners have different spice preferences.

Storage and Reheating

Cool leftovers promptly and refrigerate within 2 hours in shallow, airtight containers. The soup keeps for 3 to 4 days in the refrigerator. Rice continues absorbing broth as it sits, so expect the chilled soup to be thicker than it was on the first day. For easier reheating, store the soup in meal-size portions and add a splash of broth or water when warming it.

Reheat on the stovetop over medium-low heat, stirring regularly, until steaming throughout; check that leftovers reach 165°F (74°C). Add broth a little at a time until the soup reaches the consistency you like, then adjust the salt and lime. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Freeze portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the rice may be softer after freezing and thawing.

Frequently Asked Questions

What is Peruvian rice soup called?
A well-known Peruvian chicken-and-rice soup is aguadito de pollo. Aguadito refers to a brothy, often cilantro-green soup, but recipes differ in their choice of vegetables, rice quantity, peppers, and meat. This recipe follows that general style rather than claiming to represent every regional or household version.

Can I use brown rice?
You can, but brown rice takes longer to soften than white rice and may need substantially more simmering time. It can also absorb more broth. For the most reliable result, cook brown rice separately according to its package directions and stir it into the soup near the end; add extra broth if the pot becomes too thick.

Can I make the soup ahead?
Yes, but rice gradually soaks up liquid, so the soup will be thicker when reheated. For the best texture, prepare the broth, chicken, and vegetables ahead, refrigerate them promptly, and cook the rice in the soup shortly before serving. If the rice is already cooked in the soup, loosen each reheated portion with broth or water.

Is aji amarillo very hot, and what can replace it?
Aji amarillo is a fruity yellow Peruvian chili with noticeable but usually manageable heat; paste brands and fresh peppers can vary. Yellow bell pepper with a small amount of jalapeño is easier to find and gives color and mild warmth, but it is sweeter and less distinctive. Keep extra chili on the side if you are unsure how spicy your paste is.

Why did my soup become very thick?
Rice keeps absorbing liquid as the soup stands, and it can make the pot almost stew-like after refrigeration. Stir in warm broth or water a little at a time while reheating until it is as brothy as you prefer. If the rice is tender already, avoid boiling it hard, which can make the grains break down further.

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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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