This is a traditional Peruvian chicken soup recipe with a little twist. My grandparents taught my mom and my mom taught me and then I tweaked it. Incredibly filling and simple to make. This is a great one-pot recipe.


Recipe Summary

20 mins
30 mins
50 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil and butter in a Dutch oven or stockpot over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is browned on all sides and onion is slightly translucent, 5 to 7 minutes. Add carrots, potatoes, and celery, tossing to warm, 3 to 5 minutes. Stir in rice and top with cilantro. Turn off heat.

  • Sprinkle a layer of cumin on top. Pour in chicken broth and beer; turn heat on medium-low and simmer until rice is tender and chicken is no longer pink in the centers, about 20 minutes. Season with salt. Let cool slightly before serving.

Cook's Note:

Remember that the title of this recipe means little water. It isn't supposed to be runny like soup. However, add plenty of chicken broth if rice soaks it up before it is soft and fluffy, taste just before serving, and add salt if necessary. Be incredibly careful when serving as this dish holds heat very well and needs time to cool prior to eating.

Nutrition Facts

350 calories; protein 15.3g; carbohydrates 52.9g; fat 6.8g; cholesterol 32.6mg; sodium 968.2mg. Full Nutrition