Peruvian Chicken soup

Peruvian Chicken soup (9)

I spotted this recipe for a Peruvian Chicken Soup on line, and with snow forecast, I decided that today was the day to try it out. It may sound like rather a lot of work, but I found that I could do the next bit of prep as the last was cooking, so it didn’t take me very long at all. The original recipe – I’m not Peruvian, but you knew that already, right? 😉 – called for a rotisserie chicken, but I poached two chicken breasts in stock for about 15-20 minutes, then shredded them as soon as they were cool enough to handle, and they worked really well.  It’s an easy way to use up a cooked Sunday lunch chicken. This would be a great dish to feed a crowd when you have very little meat in the house, but your vegetable drawer needs tidied up! It’s warm, spicy and very comforting – especially nice when the snow arrived just as I was about to tuck into a big bowl of it!

January 22th 4pm (1)

3.50pm, Jan 22nd 2019


  • A large pot
  • Long handled wooden spoon
  • a garlic press
  • a small herb mill, very useful, but not essential (see notes)

INGREDIENTS: to feed about 6 hungry people

  • Cooked chicken, no more than two Chicken breasts, shredded.
  • 1 tablespoon of Rapeseed oil
  • A green chilli, finely chopped.
  • 1 medium onion, diced

Peruvian Chicken soup (1)

  • 1 red pepper, seeded, cored and diced
  • 1 teaspoon ground cumin (I added and extra half teaspoon, because I love it)
  • Salt, and Black pepper, to taste
  • 2 cloves garlic, crushed through a garlic press.
  • 2-3 medium-sized potatoes, peeled and cut into smallish chunks
  • 1 large carrot, peeled and diced.
  • 1-2 cobs of uncooked corn, kernels taken off the cob or a small tin of Sweetcorn, drained

Peruvian Chicken soup (12)

  • 120g uncooked white rice
  • 1 litre of hot chicken or vegetable stock
  • Thinly sliced green onions, for topping

For the Salsa:

  • A large handful of fresh Coriander, including the stalks, washed and shaken dry.
  • A roughly chopped Green chilli – seeds removed.
  • 2 crushed cloves of garlic
  • 1 lime, juiced
  • Half a mug of hot water or stock.


  • Put the oil into the pot and heat it,
  • Prepare the onions, green chilli, red pepper, fresh corn and carrot, then add them to the oil.

Peruvian Chicken soup (13)

  • Add the ground Cumin, and salt and pepper.
  • Stir it around well and let it cook fairly gently for 5-10 minutes until softened but not browned.
  • Prepare the crushed garlic and potatoes, weigh out the rice. Make up the litre of hot stock.
  • Add the garlic and stir for a minute or so until it’s fragrant.
  • Then add the rice, potatoes and all the stock. Peruvian Chicken soup (3)
  • Stir well to combine, then reduce to a gentle simmer and leave for 20 minutes until both the rice and potatoes are cooked.
  • Make the Salsa – If you have a herb mill, put all the ingredients into it and blitz until you have a fragrant green sauce. If you haven’t , just crop the coriander and green chilli as finely as you can, add the crushed garlic and lime juice, and mash it together for a while to combine.
  • When the soup is cooked add in the shredded chicken and the Salsa, and allow the chicken to heat through for about 5 minutes.

Peruvian Chicken soup (4)Peruvian Chicken soup (5)


  • Taste for seasoning, and adjust to your taste.
  • Serve in bowls with a handful of finely chopped spring onions sprinkled over.

Peruvian Chicken soup (8)


  • This makes a thick, almost stew-like soup, so if you don’t like a thick soup, just add some more stock until it is, as Shakespeare would say, ‘As you like it’ 😉
  • If you don’t have fresh corn (I was just lucky today) use a drained tin, but add it towards the end of the  cooking time.
  • I didn’t have a lime, so I used the juice of a whole lemon, and it was a little too ‘lemony’ even for me, so just reduce the juice quantities to half a lemon if you’re using it.
  • I had most of the ingredients to hand today, but as I mentioned, it’s a great way to use up those rather sad remains at the bottom of the vegetable drawer – virtually anything will be suitable.

Peruvian Chicken soup (6)





I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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