Peruvian Chicken and Rice Soup
Ingredients
For the regular carb version:
- 3 tablespoon 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 sub 1 medium jalapeño, finely chopped
- 2 teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons coriander
- 6 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 I like to use jasmine or basmati rice
For the low carb version:
- 10-12 ounces frozen or fresh cauliflower rice 3-4 cups
Optional garnishes:
- green onions thinly sliced
- cilalntro sprigs
- lime wedges
- pepitas
- fresh ground black pepper
Instructions
For the regular carb version:
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Heat a medium-large Dutch oven or soup pot over medium heat. Add the olive oil and swirl the pan to coat the bottom. Add the chopped onion, bell pepper, celery and poblano. Cook for 4-5 minutes until the veggies are softened and the onion is translucent.
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Add the garlic, aji amarillo paste, oregano, cumin and coriander. Stir well and cook for another 1-2 minutes until nice and fragrant.
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Add the 2 cups of the chicken broth and simmer for 5 minutes. Transfer the contents of the pot to a blender container and allow to cool while you continue with the soup recipe.
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Add the remaining 6 cups of broth, the carrots, salt and pepper and bring the mixture to a boil. Reduce to a simmer and cover the pot. Cook for 15-20 minutes until the carrots are nice and tender.
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Towards the end of the cooking time, add the cilantro and parsley to the mixture in the blender (it should be cooled down by this point). Blend for 1-2 minutes on high speed until smooth.
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Add the cilantro mixture to the contents of the pot. Bring to a boil then reduce to a simmer and cook for 5 minutes. Add the chicken, baby peas and cooked rice.
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Cover the pot and allow the mixture to sit undisturbed for 5 minutes. Uncover and taste. Add more salt, if needed (there are a lot of veggies to season so you may need more). Ladle into bowls, serve and enjoy!
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Garnish as desired with any or all of the garnishes mentioned in the ingredient list or in the post.
For the low carb option:
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Add the cauliflower rice to the pot when you add the cilantro mixture back in. Omit the cooked rice. If you prefer even less carbs, you can omit the baby peas and carrots.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
*The nutritional information given below is for the regular carb version. Here is the nutritional info for the low-carb version:
Fat 7g, Fiber 2g, Calcium 44g, Calories 160, Saturated Fat 1g, Cholesterol 36mg, Sugar 3g, Iron 2mg, Carbohydrates 7g (net), Polyunsaturated Fat 1g, Sodium 553, Vitamin A 247IU, Protein 17g, Monounsaturated Fat 4g, Potassium 446mg ,Vitamin C 62mg