Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

peruvian chicken soup

Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

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

yield 2 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For peruvian chicken soup

  • 1/2 - 1 sm
    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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT