PERUVIAN CHICKEN SOUP RECIPES

Name: Peruvian Chicken Soup
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 4 boneless skinless chicken breast halves, & cut in half; salt, to taste; pepper, to taste; 1/2 cup olive oil; 1 medium onion, chopped; 1 teaspoon garlic, minced; 1 tablespoon serrano chili, seeded & minced; 1/2 cup fresh cilantro, chopped; 1 cup green peas; 1 cup corn; 1/2 red bell pepper, chopped; 10 cups chicken broth; 4 yukon gold potatoes, cut in half; 1 cup uncooked white rice

PERUVIAN CHICKEN SOUP RECIPE - FOOD.COM

Peruvian Chicken Soup Recipe - Food.com image

A truly delcious soup that we accompany with hot crusty bread. Also, in order to reduce the cooking time, you should cut your potatoes and chicken into smaller pieces. However, I wanted to leave the recipe in its original form as it was given to me.

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken breast halves, & cut in half
salt, to taste
pepper, to taste
1/2 cup olive oil
1 medium onion, chopped
1 teaspoon garlic, minced
1 tablespoon serrano chili, seeded & minced
1/2 cup fresh cilantro, chopped
1 cup green peas
1 cup corn
1/2 red bell pepper, chopped
10 cups chicken broth
4 yukon gold potatoes, cut in half
1 cup uncooked white rice

Steps:

Season the chicken with salt and pepper.
Heat the olive oil in a large, heavy pot over medium-high heat.
Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
Add the chicken, and continue to cook for 5 minutes.
Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
Pour in the chicken broth, potatoes, and rice.
Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

Nutrition Facts : Calories 421.5, FatContent 17.4, SaturatedFatContent 2.8, CholesterolContent 37.8, SodiumContent 1008.9, CarbohydrateContent 42.2, FiberContent 3.7, SugarContent 4.3, ProteinContent 23.4

AQUADITO (PERUVIAN CHICKEN SOUP) RECIPE | ALLRECIPES

Aquadito (Peruvian Chicken Soup) Recipe | Allrecipes image

This is a traditional Peruvian chicken soup recipe with a little twist. My grandparents taught my mom and my mom taught me and then I tweaked it. Incredibly filling and simple to make. This is a great one-pot recipe.

Provided by snw716

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 tablespoon butter
3 skinless, boneless chicken breasts, chopped
1 medium onion, finely chopped
1 teaspoon minced fresh garlic
1 cup carrots, chopped
4 medium potatoes, cubed
3 ribs celery, chopped
1?½ cups uncooked long-grain rice
1 bunch cilantro, chopped, or to taste
1 pinch ground cumin, or to taste
6 cups chicken broth, or more as needed
1 (12 fluid ounce) can or bottle beer
salt to taste

Steps:

Heat olive oil and butter in a Dutch oven or stockpot over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is browned on all sides and onion is slightly translucent, 5 to 7 minutes. Add carrots, potatoes, and celery, tossing to warm, 3 to 5 minutes. Stir in rice and top with cilantro. Turn off heat.
Sprinkle a layer of cumin on top. Pour in chicken broth and beer; turn heat on medium-low and simmer until rice is tender and chicken is no longer pink in the centers, about 20 minutes. Season with salt. Let cool slightly before serving.

Nutrition Facts : Calories 349.8 calories, CarbohydrateContent 52.9 g, CholesterolContent 32.6 mg, FatContent 6.8 g, FiberContent 4 g, ProteinContent 15.3 g, SaturatedFatContent 1.8 g, SodiumContent 968.2 mg, SugarContent 3.6 g

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