Peruvian Aguadito de Pollo with Noodles

Name: Peruvian Aguadito de Pollo with Noodles
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 cup (30 g) fresh cilantro leaves, packed, roughly chopped; ½ cup (120 ml) water; 2 tbsp (30 ml) vegetable oil; 1 medium (150 g) yellow onion, medium, finely diced; 4 cloves (20 g) garlic cloves, minced; 3 tbsp (45 g) ají amarillo paste; 6 cups (1.4 L) chicken broth or stock; 1½ lbs (680 g) chicken thighs, bone-in and skin-on, patted dry; 2 medium (400 g) waxy potatoes (Yukon Gold or red), cut into ¼-inch dice; 3 oz (85 g) angel hair pasta, dried, broken in half if desired; 1 cup (140 g) peas, fresh or frozen; salt, to taste; black pepper, freshly ground, to taste; 2 whole limes, cut into wedges; fresh cilantro leaves, for garnish, roughly chopped (optional)

From the MyKitchenBank Kitchen

Aguadito is a beloved Peruvian soup that's light yet satisfying, built on a fragrant foundation of cilantro puree, ají amarillo, and bone-in chicken simmered in a clear broth. Fresh potatoes, tender noodles, and bright peas finish this traditional dish, which is traditionally served with lime wedges for acidity and warmth. It's comfort food that comes together in under 75 minutes.

Prep: 15 min
Cook: 16 min
Wait: 38 min
Total: 1 hr 9 min
Makes: 4 servings (about 6 cups soup)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1 cup (30 g) fresh cilantro leaves, packed, roughly chopped
½ cup (120 ml) water
2 tbsp (30 ml) vegetable oil
1 medium (150 g) yellow onion, medium, finely diced
4 cloves (20 g) garlic cloves, minced
3 tbsp (45 g) ají amarillo paste
6 cups (1.4 L) chicken broth or stock
1½ lbs (680 g) chicken thighs, bone-in and skin-on, patted dry
2 medium (400 g) waxy potatoes (Yukon Gold or red), cut into ¼-inch dice
3 oz (85 g) angel hair pasta, dried, broken in half if desired
1 cup (140 g) peas, fresh or frozen
salt, to taste
black pepper, freshly ground, to taste
2 whole limes, cut into wedges
fresh cilantro leaves, for garnish, roughly chopped (optional)

Equipment (8)

Large pot or Dutch oven (6-quart capacity)
Blender or food processor
Slotted spoon
Cutting board and chef's knife
Wooden spoon or ladle
Fine-mesh strainer (optional, for clearer broth)
Meat thermometer
Measuring cups and spoons

Steps

Before you start

Gather all ingredients and measure them before you start cooking (mise en place)
Peel and dice both potatoes; place in cold water to prevent browning until needed
Cut chicken thighs into 2–3 inch pieces if they're very large (easier to simmer and eat)
Have a blender or food processor ready to make the cilantro puree

1
Make cilantro puree
- In a blender or food processor, combine 1 cup packed fresh cilantro with 1/2 cup water.
- Blend until completely smooth, about 1–2 minutes.
- For a clearer, lighter broth, pour the puree through a fine-mesh strainer and discard the excess liquid.
- Set aside.
+ Show details− Hide details
Ready when: Puree is completely smooth with no large cilantro pieces visible
Tip: Straining the puree yields a clearer broth; if you prefer a more herbaceous, cloudy soup, skip this step
2
Sauté aromatics
- Heat 2 tbsp vegetable oil in a large pot (6-quart capacity or larger) over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute more until fragrant and light golden.
+ Show details− Hide details
Ready when: Onion is translucent and soft; garlic is light golden and fragrant
Tip: Medium heat prevents the garlic from browning too quickly; stir frequently to keep it even
3
Add ají amarillo
- Stir in the 3 tbsp ají amarillo paste, stirring constantly for 1–2 minutes until fully incorporated into the oil.
- The mixture should become a deep golden color and smell distinctly of roasted yellow chili.
+ Show details− Hide details
Ready when: Paste is fully integrated; mixture is golden and fragrant, no streaks of paste visible
Tip: Stir constantly to bloom the flavor and prevent the paste from scorching on the bottom
4
Add chicken and brothOven 165°F / 75°C
- Pour in 6 cups chicken broth.
- Add the 1.5 lbs bone-in, skin-on chicken thighs.
- Increase heat to high and bring to a rolling boil (about 3 minutes).
- Once boiling, reduce heat to medium-low and simmer gently for 20–25 minutes, until the chicken is cooked through (internal temperature 165°F/74°C on a meat thermometer).
+ Show details− Hide details
Ready when: Chicken reaches 165°F (74°C) internally; flesh is opaque throughout with no pink at the bone
Tip: Use a meat thermometer for accuracy; bone-in chicken can appear opaque before it's fully safe to eat
5
Shred chicken and add cilantro
- Using a slotted spoon, remove the chicken pieces to a cutting board.
- Stir the cilantro puree into the hot broth.
- Let the chicken cool for 1–2 minutes until cool enough to handle safely.
- Shred the chicken with two forks or cut into bite-sized pieces (about 1 inch), discarding the skin and bones.
- Return the shredded chicken to the pot.
+ Show details− Hide details
Ready when: Chicken is completely shredded into bite-sized pieces with no pink remaining
Tip: Don't wait too long before returning the chicken to the pot; it will cool the broth and extend final cooking time
6
Add potatoes
- Add the diced potatoes to the pot.
- Increase heat to medium-high and bring the soup back to a gentle simmer.
- Simmer for 8–10 minutes until the potato cubes are just tender when pierced with a fork but still hold their shape.
+ Show details− Hide details
Ready when: Potato cubes are fork-tender but still hold their shape; no mushy pieces
Tip: Waxy potatoes like Yukon Gold or red potatoes hold their shape much better than russets in soup
7
Add noodles and peas
- Add 3 oz angel hair noodles (broken in half if desired for easier eating) and 1 cup peas (fresh or frozen).
- Simmer for 5–7 minutes until the noodles are tender with a slight al dente bite and the peas are heated through and bright green.
+ Show details− Hide details
Ready when: Noodles are tender but still have slight texture; peas are bright green and hot
Tip: Angel hair pasta cooks very quickly; for best texture, add the noodles only when ready to serve, or drain and store separately if making ahead
8
Season and serve
- Taste the soup and adjust seasoning with salt and freshly ground black pepper.
- Ladle into bowls and serve hot, placing 2–3 lime wedges on the side of each bowl.
- Garnish with fresh cilantro leaves if desired.
+ Show details− Hide details
Ready when: Soup is hot throughout; flavors are balanced and brightened by lime juice
Tip: Lime juice is essential—it brightens the soup and cuts through the richness; encourage guests to squeeze lime into their bowls

Good to know

Tips

Bone-in, skin-on chicken thighs are essential: they stay moist and tender during a long simmer, unlike boneless breasts, and create a richer, more flavorful broth.
For a clearer, more delicate broth, strain the cilantro puree through a fine-mesh strainer before adding to the soup. This removes leaf fragments and excess liquid while preserving all the flavor.
Lime juice is not optional—it is the final balancing note that makes aguadito sing. Encourage guests to squeeze fresh lime into every spoonful.
This soup is best eaten the day it's made, when the noodles have just the right tender-but-not-mushy texture. If reheating or making ahead, cook the noodles fresh or store them separately.

Make ahead

The cilantro puree can be made up to 1 day ahead and refrigerated in an airtight container. The entire soup can be prepared through step 6 (after potatoes are cooked), then covered and refrigerated for up to 2 days. To serve, reheat gently on the stovetop, then add fresh angel hair noodles and peas just before serving. This prevents the noodles from becoming mushy.

Storage & reheating

Refrigerate leftover soup in an airtight container for up to 3 days. Note: the noodles will soften over time. For best texture, remove noodles before storing and add fresh noodles when reheating. To reheat, warm gently on the stovetop over medium heat, adding a splash of water or broth if needed to restore consistency. The soup can be frozen (without noodles) for up to 2 months; thaw overnight in the refrigerator and reheat gently.

Substitutions

ají amarillo paste → 2–3 fresh ají amarillo peppers, seeded and chopped, blended with 1 tbsp vegetable oil. Fresh peppers give a brighter, more herbaceous flavor; blend them to a paste-like consistency before stirring into the soup
angel hair pasta, dried → Thin egg noodles, thin spaghetti, or fideos, broken into pieces. Angel hair is traditional for its quick cooking; other thin pastas provide similar texture and finish in similar time
chicken thighs, bone-in and skin-on → Bone-in, skin-on chicken breasts, or 1 whole chicken (about 4 lbs) cut into 6–8 pieces. Thighs stay moister in broth and create a richer flavor; breasts work but may be slightly drier. Larger pieces may need 25–30 minutes to cook through
fresh cilantro leaves → Italian parsley (flat-leaf) for half or all of the cilantro, with fresh cilantro reserved for garnish. Parsley is less bright and aromatic but provides similar body and texture; cilantro garnish adds back the characteristic flavor