Aquadito (Peruvian Chicken Soup)

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 350 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.