Peruvian Chicken Soup

Peruvian Chicken Soup Recipe

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Carolyn Haas


I found this in a magazine and it sounded right up my alley! Parsley can be used instead of cilantro!


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10 Min
25 Min
Stove Top


  • 1/2 - 1 small
    jalapeño, without seeds and ribs
  • 1/2 c
    onion, coarsely chopped
  • 1/4 c
    cilantro, fresh
  • 1/2 c
    celery, coarsely chopped
  • 1 clove
    garlic, smashed and peeled
  • 1 Tbsp
    olive oil
  • 2 c
    chicken stock
  • 1/4 c
    quinoa, rinsed
  • 8 oz
    chicken breast, boneless and skinless
  • 1 c
    frozen peas
  • ·
    sea salt and pepper, to taste
  • ·
    limes, for serving
  • ·
    avocado, (optional garnish)
  • ·
    crushed tortilla chips, (optional garnish)

How to Make Peruvian Chicken Soup


  1. In blender, combine jalapeño, onion, celery, garlic, parsley and oil. Pulse until mixture is a uniform green color.
  2. Put green sauce into pot and cook over medium for about a minute. Then add chicken stock and quinoa. Bring to boil, lower heat, cover and simmer for 15 minutes.
  3. Cut chicken breast into rough quarters and add to pot. Cook an additional 10 minutes until chicken and quinoa are cooked.
  4. Remove chicken onto cutting board and use forks to shred. Put shredded chicken and peas back into pot, cook a few more minutes. Correct seasoning. Serve with lime wedges. Garnish with chopped avocado and crushed tortilla chips, if desired!

Printable Recipe Card

About Peruvian Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Latin American

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