Aguadito de Pollo is a lively Peruvian chicken soup with a bright green broth made from fresh cilantro and spinach. It combines tender chicken, vegetables, and a bit of rice for a comforting yet light one-pot meal. The herb-forward broth and a touch of aji amarillo paste give the soup distinctive flavor while keeping it nourishing and easy to prepare.
This simple recipe is ideal for a cozy dinner or for meal prepping. It reheats well and is versatile enough to customize with different vegetables or proteins. At just 2 WW Points per serving, it’s a great option for anyone looking for a healthy, flavorful soup.
Why does the broth have that green hue?
The soup’s green color comes from blending fresh cilantro and spinach into the broth. That green purée is added to sautéed aromatics and vegetables, creating a bright, herbaceous base. Culantro, when available, deepens the flavor, and aji amarillo paste adds a subtle heat typical of Peruvian cuisine.
Why should you try Aguadito de Pollo?
Aguadito de Pollo stands out for its balance of flavor, simplicity, and nutrition. It’s an excellent choice if you want a new take on chicken soup that’s both satisfying and easy to make.
- A different chicken soup: The herb-heavy broth and optional aji amarillo paste give this soup a distinct, authentic taste.
- Quick and approachable: The method is straightforward—sear the chicken, sauté the vegetables, blend the herbs, then simmer.
- Meal prep friendly: It stores and reheats well; omit or swap potatoes for lower-carb options like butternut squash if desired.
- Budget-friendly: Made with economical ingredients—chicken, vegetables, rice—it feeds the family without much cost.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Servings: 4
Serving Size: 1 bowl (approximately 350 ml)
2 WW Points Per Serving.
Ingredients
- 1 lb chicken breast (450 g), boneless and skinless
- 1 tsp salt (5 g), or to taste
- ½ tsp black pepper (1 g), or to taste
- 1 tbsp vegetable oil (15 ml)
- 1 medium potato (150 g), peeled and diced
- 2 medium carrots (200 g), diced
- 1 medium onion (100 g), finely chopped
- 2 garlic cloves (6 g), minced
- 1 tbsp aji amarillo paste (15 g), optional
- 2 cups fresh spinach leaves (60 g)
- 1 cup fresh cilantro (30 g), stems removed
- 1 tbsp culantro (15 g), chopped (optional)
- 1 cup green peas (140 g)
- 4 tbsp uncooked rice (60 g)
- 6 cups chicken broth or water (1.5 liters)
Instructions
- Season the chicken with ½ tsp salt and ¼ tsp black pepper. Heat the oil in a large pot over medium heat and sear the chicken on both sides until golden, about 4 minutes per side. Remove and set aside.
- In the same pot, sauté the chopped onion and minced garlic for about 5 minutes until soft and fragrant.
- Add the diced carrots and cook for a minute, then add the diced potato and peas. Stir to coat the vegetables in the aromatic base and cook 2–3 minutes.
- While the vegetables cook, blend the spinach, cilantro, and culantro (if using) with 3 cups (750 ml) of water or broth until smooth.
- Return the chicken to the pot with the rice and pour in the blended green mixture plus the remaining 3 cups of broth. Stir in the aji amarillo paste if using.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes, allowing the rice to cook and flavors to meld.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and serve hot. Garnish with extra cilantro leaves for a fresh finish.
Variations and Substitutions
This recipe adapts well to different tastes and ingredients:
- Meat alternatives: Try hen, duck, or traditional offal-based versions for a more authentic or richer broth.
- Extra vegetables: Add broccoli, diced squash, or other favorites to increase nutrition and texture.
- Lower-carb option: Swap rice for quinoa or cauliflower rice to reduce carbohydrates while keeping flavor.
Tips and Tricks for Making Aguadito de Pollo
- Skim any foam that appears when cooking bone-in chicken or offal to keep the broth clear.
- Fresh cilantro is an easy substitute for culantro; frozen culantro can be used if fresh is unavailable.
- Bone-in chicken adds more depth to the broth, though boneless chicken is quicker and convenient.
- Add sturdy vegetables like carrots early and reserve quick-cooking ones like peas and broccoli for the final minutes so everything cooks evenly.
Notes
This recipe is approximately 2 WW Points per serving and provides a satisfying, herb-forward take on classic chicken soup.
Nutrition (per serving, approximate)
- Serving size: 668 g
- Calories: 315 kcal
- Carbohydrates: 30 g
- Protein: 34 g
- Fat: 6.9 g
- Saturated Fat: 1 g
- Cholesterol: 82 mg
- Sodium: 751 mg
- Potassium: 968 mg
- Fiber: 5.5 g
- Sugar: 5.5 g
- Calcium: 70 mg
- Iron: 3.5 mg