Name: Aguadito de Pollo: Peruvian Chicken Soup with Cilantro and Lime Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 1 1/2 cup cilantro leaves (from 1 bunch, divided); 1 serrano pepper (or aji amarillo), halved and de-seeded; 4 garlic cloves, peeled; 1/2 cup chicken broth (divided); 2 tablespoons olive oil; 2 chicken thighs (skin-on, bone-in); 2 chicken drumsticks (skin-on, bone-in); 1/2 yellow onion (or frozen peas, thawed), diced; 1 red bell pepper, diced; 1/2 teaspoon ground cumin; 1/4 cup white rice (or brown rice; see notes); 1 ear of corn (cut off the cob) or 1/3 cup frozen corn; Kosher salt to taste; 3 limes, cut into wedges; 3 3/4 cups chicken broth (divided: 1/4 cup for blending + 3 1/2 cups for cooking)

Jump to Recipe· 4.3 from 59 reviews

If you’re craving something vibrant, comforting, and packed with fresh flavors, then you absolutely must try this Aguadito de Pollo: Peruvian Chicken Soup with Cilantro and Lime Recipe. This traditional Peruvian chicken soup bursts with the herbal brightness of cilantro and the zesty punch of lime, wrapped in a rich, hearty broth that soothes the soul. It’s a dish that feels like a warm hug on a chilly day, yet brings a refreshing twist thanks to its unique combination of ingredients. Whether you’re new to Peruvian cuisine or simply hunting for a delicious new way to enjoy chicken soup, this recipe will become a staple in your kitchen before you know it.

Ingredients You'll Need

A wooden cutting board sits on a white marbled surface with a large bunch of fresh green cilantro spread across its right side. Two lime halves with pale green flesh lie on either side of the cilantro, one towards the top left and another near the bottom right of the board. A whole garlic bulb with white papery skin is placed near the bottom left edge of the board. To the right side of the cutting board, there is a bright red bell pepper sitting on the marbled surface. Below the pepper, small white bowls contain yellow olive oil, coarse salt, and uncooked rice grains respectively. A few green chili peppers are scattered on the marbled surface towards the bottom left near a beige cloth, and a peeled half of a white onion is visible on the far right edge. The whole scene is softly lit with natural light. Photo taken with an iphone --ar 4:5 --v 7

The beauty of Aguadito de Pollo lies in its simplicity and how every ingredient pulls its weight. Fresh cilantro delivers a lively, green depth that defines this soup. The peppers add subtle heat and flavor complexity, while the chicken broth forms the nourishing base that holds everything together. Each component enhances the dish’s taste, texture, and vibrant color, making the preparation straightforward but incredibly satisfying.

1 ½ cup cilantro leaves (from 1 bunch, divided): Cilantro is essential for that signature bright and herby flavor that defines the dish.

1 serrano pepper (or aji amarillo), halved and de-seeded: Adds a gentle kick without overpowering the soup.
4 garlic cloves, peeled: Infuses the broth with a warm, savory depth.
4 cups chicken broth, divided: The heart of the soup, creating a rich, comforting base.

2 tablespoons olive oil: For browning the chicken and sautéing the vegetables, adding richness.
2 chicken thighs (skin-on and bone-in): Juicy meat that remains tender and flavors the broth beautifully.
2 chicken drumsticks (skin-on and bone-in): Provides additional depth and succulence.

½ yellow onion or frozen peas, diced: Adds subtle sweetness and texture; peas bring a pop of color and freshness.
1 red bell pepper, diced: Contributes a pleasant crunch and vibrant red hue.
½ teaspoon ground cumin: Offers a warm, earthy undertone.
¼ cup white rice or brown rice: Gives body to the soup with soft, comforting grains; brown rice can be used for a nuttier flavor and more fiber.

1 ear of corn, cut off the cob or ⅓ cup frozen corn: Sweetness and texture bursts that brighten every spoonful.
Kosher salt to taste: Essential for balancing and elevating all the flavors.
3 limes, cut into wedges: Served on the side to add a zesty citrus finish at the table.

How to Make Aguadito de Pollo: Peruvian Chicken Soup with Cilantro and Lime Recipe

Step 1: Prepare the Cilantro and Pepper Blend

Begin by blending 1 cup of cilantro leaves, the serrano pepper, garlic cloves, and ¼ cup of chicken broth until you achieve a smooth, vibrant green mixture. This fragrant base is the magic behind the soup’s bright color and herbaceous flavor. Set this blend aside; it’s your flavor superstar.

Step 2: Brown the Chicken

Heat olive oil in a large pot over medium-high heat. When the oil shimmers, add the chicken thighs and drumsticks skin-side down. Let them cook undisturbed for 4 to 5 minutes until the skin crisps and turns golden brown, then flip and cook for another 5 minutes. Once browned, remove the chicken and set it aside. This step creates beautiful texture and locks in flavor.

Step 3: Sauté the Vegetables

If the chicken has soaked up all the oil, drizzle in a teaspoon more; if there’s excess fat, drain it off, leaving about a teaspoon. Add the diced onion and cook it gently until translucent, about 3 to 4 minutes. Then toss in the red bell pepper and ground cumin, stirring so the cumin can bloom, about 1 to 2 minutes. These vegetables add a subtle sweetness and warming spices that deepen the soup’s complexity.

Step 4: Add Rice and Cilantro Mixture

Pour in the cilantro blend and rice, stirring well to coat the grains in the herbaceous liquid. Gently nestle the browned chicken pieces back into the pot, then pour in approximately 3 ½ cups of chicken broth—enough to nearly cover the chicken. Bring the soup to a gentle simmer, then reduce the heat to medium-low, cover, and let it cook for 20 to 30 minutes, until the rice is tender and the chicken is fully cooked through.

Step 5: Brighten with Fresh Cilantro

While the soup simmers, blend the remaining ½ cup of cilantro leaves with ¼ cup chicken broth to create a fresh green liquid. Just before serving, stir this into the soup to enhance the color and freshness, giving the Aguadito de Pollo its signature vibrant look and herbal brightness.

Step 6: Season and Add Corn

Season the soup with kosher salt to taste—it depends on how salty your broth was, but about 1 ½ teaspoons is a good starting point. Then fold in the corn, stirring gently to distribute the sweet kernels throughout without breaking them up. The snap of corn adds delightful texture and sweetness that balances the herbal flavors.

Step 7: Final Touches

When serving, place a few whole cilantro leaves into each bowl and offer lime wedges on the side. The bright squeeze of lime juice just before eating is essential to awaken the flavors and add that perfect citrus zing.

How to Serve Aguadito de Pollo: Peruvian Chicken Soup with Cilantro and Lime Recipe

Two white bowls sit on a white marbled surface, each filled with a dark green soup. In the closer bowl, there is a single golden-brown fried piece topped with a mix of rice, yellow corn, and small red vegetable pieces, along with a sprig of bright green cilantro resting on the edge. The bowl further back contains a chicken drumstick submerged in the same soup with a similar topping of rice, corn, and vegetables, and a sprig of cilantro beside it. To the upper left, a wooden cutting board holds a bunch of fresh cilantro. Nearby, white bowls contain several lime wedges and a half lime, all placed on the marbled surface. Two spoons with wooden handles rest next to the bowls, and a light gray cloth partially appears at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes truly elevate this soup. Fresh cilantro leaves scattered on top contribute a fresh aroma and color pop. Lime wedges allow everyone to customize the citrus brightness to their personal preference, making each bite lively and refreshing.

Side Dishes

Aguadito de Pollo is hearty on its own but pairs beautifully with a few side dishes. Serve it alongside crusty bread or toasted baguette slices to sop up every delicious drop. A light, crisp salad with avocado and tomato balances the warmth and layers of flavor perfectly, enhancing your meal experience.

Creative Ways to Present

For a memorable presentation, ladle the soup into rustic bowls and garnish with a sprig of cilantro and a lime wedge on the rim. If home entertaining, serve the limes in small bowls for guests to add their own zest. For an extra touch, sprinkle lightly toasted corn kernels on top for crunch and visual appeal.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Aguadito de Pollo into an airtight container and refrigerate for up to 3 days. The flavors actually deepen and meld wonderfully with time, making the leftovers taste even better the next day.

Freezing

This soup can be frozen, but for best results, remove the rice before freezing as it can become mushy. Freeze the broth and chicken mixture in an airtight container for up to 2 months. When ready to enjoy, defrost overnight and add freshly cooked rice when reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup seems too thick, add a splash of chicken broth or water to loosen it up. Finish by adding fresh lime juice and extra cilantro to revive the soup’s bright flavors.

FAQs

Can I use boneless chicken for this recipe?

While boneless chicken can be used for convenience, bone-in, skin-on cuts impart more flavor and richness to the broth. The bones add depth, and the skin crisps up deliciously during browning.

What can I substitute if I can’t find serrano or aji amarillo peppers?

If you can’t find these peppers, a mild jalapeño or even a small green chili will work nicely. Just adjust how much you add to control the heat level to your preference.

Is this soup spicy?

Aguadito de Pollo has a gentle, pleasant heat thanks to the serrano pepper, but it’s not overwhelmingly spicy. You can easily reduce or omit the pepper for a milder version without losing the essential flavors.

Can I make this recipe vegetarian?

For a vegetarian twist, substitute the chicken with hearty vegetables like mushrooms and use a vegetable broth instead. The cilantro and lime remain key flavor components that keep the soup bright and satisfying.

Why is lime important for Aguadito de Pollo?

Lime adds a fresh, tangy brightness that balances the earthiness of cilantro and richness of the chicken broth. It’s a finishing touch that truly wakes up the flavors and makes the soup shine.

Final Thoughts

There’s something so special about Aguadito de Pollo: Peruvian Chicken Soup with Cilantro and Lime Recipe that makes it a comfort food treasure. It’s easy to make, packed with fresh and vibrant flavors, and perfect for any occasion where you want to warm your heart and delight your taste buds. I can’t wait for you to try this recipe and discover how simple ingredients can come together to create something unforgettable. Happy cooking, and here’s to your next delicious bowl!

Aguadito de Pollo: Peruvian Chicken Soup with Cilantro and Lime Recipe

Ingredients You'll Need

How to Make Aguadito de Pollo: Peruvian Chicken Soup with Cilantro and Lime Recipe