Peruvian Sopa de Pollo y Fideos

Ingredients

While the Mexican version of Sopa de Pollo y Fideos often includes spices like cumin and chili powder, the Peruvian adaptation focuses on the use of local ingredients such as aji amarillo (yellow chili pepper) and cilantro. Additionally, Peruvian cuisine often incorporates potatoes and corn, which add a unique twist to this comforting soup. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 ear of corn, cut into 4 pieces 1 ear of corn, cut into 4 pieces
• 100g (3.5 oz) fideos (thin noodles) 100g (3.5 oz) fideos (thin noodles)
• 1 bunch cilantro, chopped 1 bunch cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the aji amarillo paste and cook for another minute to release its flavors.
4. 4.
   Pour enough water into the pot to cover the chicken. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
5. 5.
   Remove the chicken from the pot and shred the meat using two forks. Set aside.
6. 6.
   Return the shredded chicken to the pot and add the sliced carrots, diced potatoes, and corn pieces. Cook for an additional 15 minutes, or until the vegetables are tender.
7. 7.
   Add the fideos (thin noodles) to the pot and cook according to package instructions, usually around 5 minutes.
8. 8.
   Stir in the chopped cilantro and season with salt and pepper to taste.
9. 9.
   Serve the Peruvian Sopa de Pollo y Fideos hot, garnished with lime wedges for squeezing over the soup.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before cooking to reduce the fat content.
• Aji amarillo paste — Adjust the amount according to your spice preference. Add more for a spicier soup or less for a milder flavor.
• Fideos — Be careful not to overcook the noodles, as they can become mushy. Follow the package instructions for the best results.
• Lime wedges — Squeezing fresh lime juice over the soup just before serving adds a refreshing citrus flavor.

Tips & Tricks

• For a heartier soup, you can add additional vegetables such as peas or green beans.
• If you prefer a thicker broth, you can mash some of the cooked potatoes and carrots with a fork before adding the shredded chicken back to the pot.
• To make the soup even more flavorful, you can add a bay leaf and a sprig of thyme during the simmering process.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the soup with crusty bread on the side for a complete meal.

Serving advice

Serve the Peruvian Sopa de Pollo y Fideos in deep bowls, allowing the vibrant colors of the vegetables to shine through. Garnish each bowl with a lime wedge for squeezing over the soup, adding a burst of acidity to enhance the flavors.

Presentation advice

To make the presentation more appealing, sprinkle some chopped cilantro on top of the soup just before serving. The vibrant green color will contrast beautifully with the golden broth and make the dish even more visually enticing.