Name: Peruvian Chicken and Rice Soup Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Peruvian
Ingredients: 3 tablespoons extra virgin olive oil; 1 large sweet onion, roughly chopped; 1 large yellow bell pepper, roughly chopped; 2 medium ribs celery, roughly chopped; 1 large poblano pepper, roughly chopped; 6 medium cloves garlic, roughly chopped; 1-2 teaspoons Aji Amarillo Paste, or substitute 1 medium jalapeño, finely chopped; 2 teaspoons dried oregano; 1 ½ teaspoons ground cumin; 1 ½ teaspoons coriander; 8 cups low-sodium chicken broth; 8 ounces carrots, sliced ¼-inch thick; 2 teaspoons kosher salt, more to taste; ¼ teaspoon ground black pepper; 3 cups rotisserie or leftover chicken, or turkey; 1 medium bunch cilantro, leaves and stems; ¼ cup parsley, just leaves; 1 cup baby peas; 2 cups cooked rice (jasmine or basmati recommended); 10-12 ounces frozen or fresh cauliflower rice (3-4 cups); Green onions, thinly sliced; Cilantro sprigs; Lime wedges; Pepitas; Fresh ground black pepper

Jump to Recipe· 3.8 from 6 reviews

I absolutely adore making this Peruvian Chicken and Rice Soup Recipe whenever I crave something comforting yet vibrant. It’s packed with fresh veggies, lean protein, and an array of spices that bring out such a wonderful depth of flavor. Every spoonful feels like a warm hug, and I love how easy it is to prepare for any meal throughout the week. Whether I’m cooking for family or friends, this soup always feels like a special treat that’s wholesome and satisfying.

Why You’ll Love This Peruvian Chicken and Rice Soup Recipe

What really excites me about this soup is the perfect balance of bold, earthy, and slightly spicy flavors that come from the combination of Aji Amarillo paste, cumin, coriander, and fresh herbs. The smoky poblano pepper and sweet bell pepper mingle beautifully with the fragrant garlic and onion, creating an inviting aroma that fills the kitchen. When you add tender chunks of chicken and fluffy rice, it all melts together into a harmonious bowl of warmth and comfort.

Besides the incredible taste, I find this recipe wonderfully straightforward to whip up, even on busy days. Most of the ingredients are staples or easy to find, and the steps flow naturally—from sautéing the veggies to blending the fragrant base and simmering the richly flavored broth. It’s ideal for weeknight dinners, casual family meals, or even when I want to impress guests with a cozy homemade dish. What sets this soup apart is how it manages to be both nourishing and vibrant, making it a go-to for anytime I want something healthy, hearty, and full of character.

Ingredients You’ll Need

A white round pot with gold handles holds a green soup that fills it close to the top; the soup contains bright green peas, orange carrot slices, and light beige chunks of chicken spread evenly throughout the broth. A silver ladle rests inside the pot, with its handle leaning out and slightly to the right. Above the pot, there is a small white cup filled with green pumpkin seeds, some scattered on the wooden table around it. To the left, a small white bowl on a blue and white patterned cloth holds bright pink pickled onions with a textured surface. At the bottom edge, part of a white plate with blue floral designs and two blue and white patterned salt and pepper shakers are visible, all set on a warm wooden table. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Peruvian Chicken and Rice Soup Recipe plays a crucial role, bringing color, texture, or that essential taste that makes the soup so memorable. The list is simple yet thoughtfully curated to balance freshness and spice beautifully.

Extra virgin olive oil: Used to sauté the veggies, it adds richness and helps develop flavor.
Sweet onion: Adds sweetness and depth when softened.
Yellow bell pepper: Provides color and a subtle natural sweetness.
Celery ribs: Adds a gentle aromatic crunch.
Poblano pepper: Brings a mild smoky heat that enhances the soup’s profile.
Garlic cloves: Infuse the broth with warm pungency.
Aji Amarillo paste: Essential Peruvian spicy flavor; jalapeño is a great substitute.
Dried oregano, cumin, and coriander: These spices layer in earthy, herbal, and warm notes that define this recipe.
Low-sodium chicken broth: Creates a clean, savory soup base.
Carrots: Add sweetness and vibrant color.
Kosher salt and black pepper: Season to perfection to enhance all the flavors.
Cooked chicken or turkey: The lean protein star of the soup.
Cilantro and parsley: Bring fresh herbal brightness.
Baby peas: Add delicate sweetness and texture.
Cooked rice (jasmine or basmati): Makes the soup hearty and comforting.

Directions

Step 1: Heat extra virgin olive oil in a medium-large Dutch oven or heavy soup pot over medium heat. Once shimmering, add the chopped sweet onion, yellow bell pepper, celery, and poblano pepper. Sauté for about 4 to 5 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.

Step 2: Stir in the garlic, Aji Amarillo paste (or jalapeño), oregano, cumin, and coriander. Continue cooking for another 1 to 2 minutes until your kitchen is filled with a fragrant, slightly spicy aroma.

Step 3: Pour in 2 cups of the chicken broth and bring the mixture to a gentle simmer. Let it cook for 5 minutes to help the flavors meld. Then carefully transfer the contents to a blender and allow it to cool slightly while you move on.

Step 4: Return the pot to the stove and add the remaining 6 cups of chicken broth along with the sliced carrots, kosher salt, and black pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 15 to 20 minutes until the carrots are tender and the broth is rich and flavorful.

Step 5: While the soup simmers, add the cilantro and parsley to the cooled blender mixture and blend on high for 1 to 2 minutes until completely smooth and vibrant.

Step 6: Pour the blended herbal mixture back into the soup pot. Bring the soup back to a boil, then reduce the heat to a simmer and cook for 5 more minutes. Stir in the shredded chicken, baby peas, and cooked rice.

Step 7: Cover the pot and allow the soup to rest undisturbed for 5 minutes. This lets the flavors marry and everything heat through perfectly. Taste and adjust salt as needed, then ladle the soup into bowls and garnish with your favorite toppings like sliced green onions, cilantro sprigs, lime wedges, or pepitas. Enjoy every cozy spoonful!

Servings and Timing

This comforting Peruvian Chicken and Rice Soup Recipe yields about 10 hearty 1-cup servings, perfect for a family meal or prepping ahead for several lunches. It takes roughly 30 minutes to prep and about 25 minutes to cook, giving you a total time of just under an hour. There’s a brief resting period of 5 minutes before serving to allow the flavors to harmonize fully. I love that it’s not only quick for such a flavor-packed dish but also stretches well to feed a crowd or keep for tasty leftovers.

How to Serve This Peruvian Chicken and Rice Soup Recipe

A white scalloped bowl filled with a green soup containing orange carrot slices, green peas, and small light yellow pieces, all sprinkled with black pepper, sits on a blue and white floral patterned plate. On top of the soup, there are three small piles: light green pumpkin seeds, white creamy yogurt, and bright pink pickled onions, with a bunch of green cilantro leaves centered at the top. The bowl rests on a folded white napkin, with a gold spoon placed on the right side over the napkin. The whole setting is on a wooden surface with scattered pumpkin seeds around. Photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I like to keep the plating simple but inviting. Ladle it into deep bowls to showcase the lovely golden-green broth with tender pieces of chicken and bursts of bright veggies peeking through. To elevate the presentation, I often sprinkle sliced green onions or a small handful of toasted pepitas on top for crunch and nuttiness. A wedge of lime on the side is a must for me — it adds a refreshing zing that brightens each bowl wonderfully.

Pairing this soup is a joy because it complements so many styles. I love serving it alongside warm, crusty bread or a simple mixed green salad with citrusy dressing. For drinks, a chilled Sauvignon Blanc or a crisp Pisco Sour really highlights the Peruvian flavors, while fresh lime-infused sparkling water is perfect for a non-alcoholic option. This soup shines best when served hot or warm, especially as a cozy weeknight dinner or a heartwarming start to a casual gathering with friends.

Whether you’re making this for a laid-back family meal or a festive holiday starter, it feels special yet approachable. Portion-wise, a one-cup serving is just right as an appetizer or soup course. If it’s the main meal, I usually bump it up to one and a half cups with some hearty sides. Trust me, this vibrant and wholesome soup brings people together around the table every time.

Variations

I love experimenting with this Peruvian Chicken and Rice Soup Recipe to tailor it to my mood and pantry. One easy switch is swapping the chicken for shredded turkey if you want to use leftovers from a holiday meal — it adds a lovely twist and reduces waste. For a vegetarian or vegan version, I replace the chicken with extra vegetables like zucchini or mushrooms and swap chicken broth for a rich vegetable stock. It’s still wonderfully flavorful and hearty.

For those watching carbs, I recommend trying the low-carb option by using cauliflower rice instead of cooked rice and omitting the peas and carrots if preferred. It keeps the essence of the soup intact while lightening it up. Another variation I enjoy is adding a teaspoon of smoked paprika or chipotle powder to introduce a smoky heat contrast that’s absolutely delicious.

If you’re short on time, you can also prepare this soup in an Instant Pot or slow cooker by following the same layering of ingredients and adjusting cooking times accordingly. The versatility of this recipe is one of the reasons it’s become such a beloved staple in my kitchen.

Storage and Reheating

Storing Leftovers

I usually keep leftovers in airtight containers in the refrigerator. This soup will stay fresh and tasty for about 3 to 4 days. I find glass containers work best because they don’t absorb odors and are easy to reheat. Before storing, make sure the soup has cooled to room temperature to maintain quality and food safety.

Freezing

This soup freezes beautifully if you want to save some for later. I ladle it into freezer-safe containers, leaving a bit of headspace to allow for expansion. It keeps well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture and flavor retention. I advise freezing before adding rice, if possible, since rice can change texture after freezing.

Reheating

To bring this soup back to life, I gently reheat it on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to evenly warm everything. Avoid microwaving at high heat straight from frozen as it can cause uneven heating and a grainy texture. Adding a splash of broth or water while reheating helps maintain the perfect consistency and keeps the vegetables tender and vibrant.

FAQs

Can I use fresh chicken instead of rotisserie or leftover chicken?

Absolutely! You can cook fresh chicken breasts or thighs separately by boiling or roasting, then shredding or dicing them before adding to the soup at the end. This ensures your soup is fresh and flavorful.

Is Aji Amarillo paste very spicy? Can I substitute something else?

Aji Amarillo has a mild to medium heat with fruity undertones, not overpowering at all. If you can’t find it, finely chopped jalapeño or a pinch of mild chili powder works well to bring some gentle spice.

Can I make this soup gluten-free?

Yes! This recipe is naturally gluten-free, especially since it uses rice or cauliflower rice. Just be sure your chicken broth is gluten-free, which most low-sodium varieties are, and avoid any added seasonings with gluten.

What kind of rice do you recommend for this soup?

I prefer jasmine or basmati rice because they stay fluffy and aromatic when cooked. You can use brown rice for a nuttier flavor but keep in mind it may need longer cooking.

Can I prepare this soup in advance?

Definitely. The flavors actually deepen overnight, making it a fantastic make-ahead meal. Just store in the fridge and add any garnishes or delicate herbs fresh when serving.

Conclusion

I genuinely hope you’ll give this Peruvian Chicken and Rice Soup Recipe a try soon because it’s one of those soul-satisfying dishes that brightens my day every time I make it. The beautiful mix of fresh veggies, fragrant spices, and tender chicken nestled in a cozy broth is simply irresistible. Cooking this soup means filling your kitchen with wonderful aromas and your table with something truly special. I can’t wait for you to enjoy it as much as I do!