Best 3 Peruvian Chicken Soup With Rice And Potatoes Recipes

In the realm of comforting and flavorful soups, Peruvian Chicken Soup, also known as Sopa de Gallina, stands out as a culinary gem. Originating from the vibrant culinary traditions of Peru, this hearty soup is a symphony of Peruvian flavors, combining succulent chicken, fluffy rice, tender potatoes, and a savory broth that's brimming with aromatic herbs and spices. With its enticing aroma and the perfect balance of flavors, this soup is a delightful journey for the senses. Discover the secrets behind this cherished Peruvian dish and delve into a collection of carefully curated recipes that showcase its diverse variations, from the classic Sopa de Gallina to the enticing Sopa Seca and the flavorful Arroz con Pollo.

Recipes included in the article:

* **Classic Peruvian Chicken Soup (Sopa de Gallina)**: This recipe embodies the traditional flavors of Peruvian chicken soup, featuring a rich broth simmered with tender chicken, fluffy rice, hearty potatoes, and a medley of vibrant vegetables.

* **Sopa Seca**: A delightful Peruvian dish that combines the flavors of a hearty soup with the texture of a flavorful rice dish. This recipe features tender chicken, fluffy rice, and a savory broth infused with aromatic spices, creating a comforting and satisfying meal.

* **Arroz con Pollo**: A classic Peruvian rice dish that showcases the harmonious blend of chicken, rice, vegetables, and a flavorful broth. This recipe highlights the vibrant flavors of Peruvian cuisine, using a variety of spices and herbs to create a dish that's both comforting and delectable.

* **Aji Verde**: A vibrant Peruvian green sauce that adds a zesty kick to various dishes. This recipe provides instructions for making a flavorful Aji Verde using fresh herbs, chili peppers, and tangy limes, creating a versatile condiment that enhances the flavors of Peruvian dishes.

Check out the recipes below so you can choose the best recipe for yourself!

PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)

Peruvian Chicken Soup (Aguadito de Pollo) image

Traditional Peruvian Chicken Soup (Aguadito de Pollo) is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

Provided by Jose Mendoza

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

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

4 skinless, boneless chicken breast halves - cut in half
salt and pepper to taste
½ cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded, minced serrano chile
½ cup chopped cilantro
1 cup green peas
1 cup corn
½ 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 391 calories, Carbohydrate 45.4 g, Cholesterol 34.2 mg, Fat 14.8 g, Fiber 4.5 g, Protein 19.4 g, SaturatedFat 2.2 g, Sodium 217.9 mg, Sugar 3.4 g

PERUVIAN CHICKEN SOUP WITH RICE AND POTATOES

Peruvian Chicken Soup with Rice and Potatoes image

Just like the soup it's inspired by, Peruvian aguadito de pollo, this recipe doesn't skimp on cilantro. Rice and potatoes make it substantial enough to serve as a main dish.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 4h45m

Number Of Ingredients 15

Ingredients

1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)
4 large sprigs parsley
2 large sprigs thyme
1 bay leaf
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
1 small onion, diced (1 cup)
2 carrots, peeled and cut into 1/4-inch rounds (1 cup)
1/2 stalk celery, cut crosswise into 1/4-inch slices (1/2 cup)
1 cup white rice
1 3/4 cups peeled and diced russet potatoes
2 packed cups chopped fresh cilantro
1 serrano chile, stemmed and seeded
2 garlic cloves
2 cups frozen corn, thawed

Steps:

Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, rice, and potatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
Cut or tear chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Blend together cilantro, chile, and garlic. Add chicken pieces, cilantro mixture, and corn to broth and heat through, about 2 minutes. Season with salt and pepper; serve.

PERUVIAN CHICKEN SOUP

Peruvian Chicken Soup 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.

Provided by Sassy in da South

Categories Chicken Breast

Time 1h20m

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, Fat 17.4, SaturatedFat 2.8, Cholesterol 37.8, Sodium 1008.9, Carbohydrate 42.2, Fiber 3.7, Sugar 4.3, Protein 23.4

Tips:

Use a large pot so that the chicken has enough room to cook and the soup doesn't boil over.
Use a whole chicken for a more flavorful soup. If you don't have a whole chicken, you can use chicken breasts or thighs.
Add the vegetables to the soup in the order listed in the recipe. This will help them cook evenly.
Season the soup to taste with salt, pepper, and other spices.
Serve the soup hot, garnished with cilantro and lime wedges.

Conclusion:

Peruvian chicken soup with rice and potatoes is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. This soup is a great way to use up leftover chicken, and it is also a good source of protein and vegetables. When making this soup, be sure to use a large pot so that the chicken has enough room to cook and the soup doesn't boil over. You can also add other vegetables to the soup, such as carrots, celery, and green beans. If you don't have any cilantro on hand, you can substitute parsley or basil. Enjoy!