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Peruvian Chicken and Rice Soup Recipe

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3.8 from 6 reviews

This vibrant and flavorful Peruvian Chicken and Rice Soup offers a perfect blend of lean protein and fresh vegetables, making it a wholesome main course dish. The recipe allows flexibility to keep it traditional with rice or make it low carb using cauliflower rice. Infused with aromatic spices like cumin, coriander, and Aji Amarillo paste, this soup brings authentic Peruvian taste to your table in just under an hour.

Ingredients

For the Regular Carb Version:

  • 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)

For the Low Carb Version:

  • 10-12 ounces frozen or fresh cauliflower rice (3-4 cups)

Optional Garnishes:

  • Green onions, thinly sliced
  • Cilantro sprigs
  • Lime wedges
  • Pepitas
  • Fresh ground black pepper

Instructions

  1. Prepare the Vegetables: Heat a medium-large Dutch oven or soup pot over medium heat. Add the olive oil and swirl to coat. Add the chopped onion, yellow bell pepper, celery, and poblano pepper. Sauté for 4-5 minutes until vegetables soften and onions become translucent.
  2. Add Aromatics and Spices: Stir in the chopped garlic, Aji Amarillo paste (or jalapeño), dried oregano, ground cumin, and coriander. Cook for 1-2 minutes until fragrant.
  3. Simmer and Blend Base: Pour in 2 cups of chicken broth and bring to a gentle simmer for 5 minutes. Carefully transfer the contents to a blender and allow to cool while preparing the rest of the soup.
  4. Cook Carrots and Broth: Add the remaining 6 cups of chicken broth to the pot. Stir in sliced carrots, kosher salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until carrots are tender.
  5. Blend Herb Mixture: Add cilantro leaves and stems along with parsley leaves to the blender container with the cooled vegetable mixture. Blend on high speed for 1-2 minutes until completely smooth.
  6. Combine and Simmer: Pour the blended herb mixture back into the pot with the carrots and broth. Bring to a boil, then reduce to a simmer and cook for an additional 5 minutes.
  7. Add Protein and Peas: Stir in the shredded rotisserie chicken, baby peas, and cooked rice. Cover the pot and allow the soup to rest, undisturbed for 5 minutes to meld flavors.
  8. Season and Serve: Uncover, taste, and adjust salt as needed. Ladle soup into bowls and garnish with desired toppings such as sliced green onions, cilantro sprigs, lime wedges, pepitas, or fresh ground black pepper.
  9. Low Carb Option: For the low-carb version, substitute the 2 cups cooked rice with 10-12 ounces of cauliflower rice added in step 7. Optionally omit baby peas and carrots for fewer carbs.

Notes

  • Refer to Café Tips in the post for additional preparation and cooking recommendations to ensure recipe success.
  • Metric conversions are available with a toggle button above the instructions for ease of measurement.
  • The nutrition facts provided correspond to the regular carb version with rice; the low-carb version nutrition is detailed separately in the post.
  • Ensure to cool the soup base before blending to avoid splatter or burns.
  • Adjust salt and spice levels to personal preference.

Find it online: https://recipesbyliza.com/peruvian-chicken-and-rice-soup-recipe/