Peruvian Chicken and Rice Soup (Low Carb... or Not!)
This vibrant, delicious Peruvian Chicken and Rice Soup is loaded with lean protein and a boatload of fresh, healthy veggies! Make it low carb... or not, depending on your preference and/or dietary restrictions.
10 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 223 kcal | Sugar | 5 g |
| Carbs | 22 g | Cholesterol | 36 mg |
| Protein | 19 g | Sodium | 570 mg |
| Fat | 7 g | Fiber | 3 g |
| Sugar | 5 g | ||
| Cholesterol | 36 mg | ||
| Sodium | 570 mg | ||
| Fiber | 3 g |
Prep Time: 30 min Cook Time: 25 min Total Time: 55 min
https://thecafesucrefarine.com/peruvian-chicken-and-rice-soup-low-carb-or-not/
Ingredients
3 tablespoon extra virgin olive oil
1 large sweet onion, roughly chopped
1 large yellow bell pepper, roughly chopped
2 medium ribs celery, roughly chopped
1 large poblano pepper, roughly chopped
6 medium cloves garlic, roughly chopped
1-2 teaspoons Aji Amarillo Paste, or sub 1 medium jalapeño, finely chopped
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons coriander
6 cups low-sodium chicken broth
8 ounces carrots, sliced ¼-inch thick
2 teaspoons kosher salt, more to taste
¼ teaspoon ground black pepper
3 cups rotisserie or leftover chicken, or turkey
1 medium bunch cilantro, leaves and stems
¼ cup parsley, just leaves
1 cup baby peas
2 cups cooked rice, I like to use jasmine or basmati rice
10-12 ounces frozen or fresh cauliflower rice, 3-4 cups
green onions, thinly sliced
cilalntro sprigs
lime wedges
pepitas
fresh ground black pepper
Instructions
For the regular carb version:
Heat a medium-large Dutch oven or soup pot over medium heat. Add the olive oil and swirl the pan to coat the bottom. Add the chopped onion, bell pepper, celery and poblano. Cook for 4-5 minutes until the veggies are softened and the onion is translucent.
Add the garlic, aji amarillo paste, oregano, cumin and coriander. Stir well and cook for another 1-2 minutes until nice and fragrant.
Add the 2 cups of the chicken broth and simmer for 5 minutes. Transfer the contents of the pot to a blender container and allow to cool while you continue with the soup recipe.
Add the remaining 6 cups of broth, the carrots, salt and pepper and bring the mixture to a boil. Reduce to a simmer and cover the pot. Cook for 15-20 minutes until the carrots are nice and tender.
Towards the end of the cooking time, add the cilantro and parsley to the mixture in the blender (it should be cooled down by this point). Blend for 1-2 minutes on high speed until smooth.
Add the cilantro mixture to the contents of the pot. Bring to a boil then reduce to a simmer and cook for 5 minutes. Add the chicken, baby peas and cooked rice.
Cover the pot and allow the mixture to sit undisturbed for 5 minutes. Uncover and taste. Add more salt, if needed (there are a lot of veggies to season so you may need more). Ladle into bowls, serve and enjoy!
Garnish as desired with any or all of the garnishes mentioned in the ingredient list or in the post.
For the low carb option:
Add the cauliflower rice to the pot when you add the cilantro mixture back in. Omit the cooked rice. If you prefer even less carbs, you can omit the baby peas and carrots.