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3.28 from 11 votes

Peruvian aguadito – quinoa, chicken & coriander soup

Quinoa is not traditionally used in aguadito but it makes the soup filling and healthy. You really have to love coriander (cilantro) to like this soup but, if you do, this is really lovely and very easy to make. I used leftover roast chicken but take a look at the notes for an alternative.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: Peruvian
Servings: 4 servings
Author: Lucy Parissi

Ingredients

  • 1 large bunch coriander cilantro
  • 2 banana shallots or 1 medium white onion roughly chopped
  • 2 garlic cloves peeled
  • 3-5 tbsp virgin olive oil more to drizzle
  • 1 litre | 4 cups hot chicken stock I used Knorr stock pot
  • 100 g | 3.5oz quinoa
  • 150 g | 5.3oz frozen peas
  • 350 g | 12.3oz shredded cooked chicken or 2 raw skinless chicken breasts
  • 1 tsp salt
  • 1 green chilli deseeded and finely chopped (optional)
  • lime wedges to serve
  • Pepper to season

Instructions

  • Rinse the coriander then put half in a food processor together with with the shallots, garlic and half the olive oil. Blitz to a paste.
  • Fry the paste in a saucepan over medium heat for 3-4 minutes.
  • Add the chicken stock and bring to a simmer. Add the quinoa.
  • Simmer for 15 minutes or until the quinoa is cooked through.
  • Add the chicken and frozen peas and cook until piping hot (4-5 minutes).
  • Pulse the remaining coriander and salt in a food processor with 1-2 tbsp olive oil (or thin with a little water) until you have a paste.
  • Divide the soup into bowls and stir in the coriander paste and chopped chilli (if using). Check the seasoning. Serve with wedges of lime and small drizzle of olive oil.

Notes

Instead of cooked chicken you can add 2 raw chicken breasts in with the quinoa (step 4) and simmer until cooked. Remove, shred and add back into the soup before serving.