Peruvian Chicken Soup

"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."
 
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photo by Heydarl photo by Heydarl
photo by Heydarl
photo by CandyTX photo by CandyTX
photo by Pneuma photo by Pneuma
Ready In:
1hr 20mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. I love this soup!!!! My fiance is a very picky eater, I made it for him because he was sick with a cold and he loved it too. I omitted the peas, not fond of them, and didn't have corn at hand, but it was still delicious. This will definitely be the new way to make chicken soup in our home!
     
  2. THANK YOU sooo much for an amazing soup!!! This is my new comfort food! I followed the recipe to a T, the only thing I did different was reduce the oil to 1/3 cup( glad I did b/c it was perfect). My mother had some( who is an amazing cook) and she asked for the recipe! Once again...THANKS! :)
     
  3. I made this as per the recipe, using less olive oil, but left out the cilantro & peas (dislike both) & added carrot & green beans. Unable to get serrano chilis here, so used a jalapeno. This was a lovely meal, but I think I needed to add something to make up for the cilantro. Thanks for sharing this recipe. Made for ZWT4
     
  4. This was really easy and good! We cheated a bit and didn't do the olive oil step. We just threw it all in the crockpot (except for the rice and potatoes). We added the potatoes a couple of hours before it was to be done and cut up the chicken then into bite sized pieces. We did the rice in the rice cooker and served it over it. I'm just not into the mushy cooked in the dish rice, but this turned out GREAT and saved the fat from the oil. Even the kids liked it!
     
  5. Very tasty! Tastewise ,it's like an arroz caldo but with the consistency of a pilaf/paella. Despite hastily making this, cutting out the last boiling time in more than a half by zipping before hand the potatoes in the microwave, and adding the rice with already boiled water before mixing it with the rest of the ingredients, it still didn't have much liquid left. Not that I'm complaining since I prefer it this way, but I guess if this is supposed to be a soup, more liquid should have been added than stated. Still, I enjoyed it. Thank you! Made for WZT4.
     
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