AQUADITO (PERUVIAN CHICKEN SOUP)

Aquadito (Peruvian Chicken Soup) image

This is a traditional Peruvian chicken soup recipe with a little twist. My grandparents taught my mom and my mom taught me and then I tweaked it. Incredibly filling and simple to make. This is a great one-pot recipe.

Provided by snw716

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

Time 50m

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 tablespoon butter
3 skinless, boneless chicken breasts, chopped
1 medium onion, finely chopped
1 teaspoon minced fresh garlic
1 cup carrots, chopped
4 medium potatoes, cubed
3 ribs celery, chopped
1 ½ cups uncooked long-grain rice
1 bunch cilantro, chopped, or to taste
1 pinch ground cumin, or to taste
6 cups chicken broth, or more as needed
1 (12 fluid ounce) can or bottle beer
salt to taste

Steps:

Heat olive oil and butter in a Dutch oven or stockpot over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is browned on all sides and onion is slightly translucent, 5 to 7 minutes. Add carrots, potatoes, and celery, tossing to warm, 3 to 5 minutes. Stir in rice and top with cilantro. Turn off heat.
Sprinkle a layer of cumin on top. Pour in chicken broth and beer; turn heat on medium-low and simmer until rice is tender and chicken is no longer pink in the centers, about 20 minutes. Season with salt. Let cool slightly before serving.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 52.9 g, Cholesterol 32.6 mg, Fat 6.8 g, Fiber 4 g, Protein 15.3 g, SaturatedFat 1.8 g, Sodium 968.2 mg, Sugar 3.6 g