Peruvian chicken soup


Peruvian chicken soup

Rate this recipe
No votes yet
0 people are cooking this

Looking for delicious winter warmers? This soup includes quinoa, Peru's famous protein-packed super seed, and lean chicken breast. If that's not enough to get you cooking, it also features coriander, a hint of chilli, and a zing of lime.


  • 50 g coriander (leaves and stalks), plus extra leaves to serve
  • 1 small onion, roughly chopped
  • 1 garlic clove, peeled
  • 1 green chilli, deseeded
  • 1 celery stick, roughly chopped
  • 1 tbsp extra-virgin olive oil
  • 500 ml chicken stock
  • 50 g quinoa, well rinsed
  • 1 boneless, skinless chicken breast (about 150 g), quartered
  • 50 g frozen peas
  • Juice of ½ a lime
  • Sea salt flakes and freshly ground black pepper
  • Lime wedges, to serve


Put the coriander, stalks and all, and the onion, garlic, chilli, celery and olive oil into a food processor and blitz until you get a pesto-like consistency.
Tip the mixture into a saucepan and fry gently for several minutes, then add the stock and rinsed quinoa. Bring to a simmer and cook for 15 minutes.
Add the chicken and cook for a further 15 minutes until the chicken and quinoa are cooked through. Transfer the chicken from the pan to a plate, then shred with a fork. Return the chicken to the pan with the peas and bring to a simmer. Add the lime juice and cook for a few minutes until the peas are tender.
Season and serve scattered with extra coriander leaves and lime wedges on the side.

This recipe is an extract from The Midlife Kitchen: Health-Boosting Recipes for Midlife and Beyond by Mimi Spencer and Sam Rice is published by Hachette Australia in hardback ($39.99) and ebook ($19.99)

Photography by: Issy Crocker.

NEXT: Can't go wrong with a pumpkin soup. Try this roasted pumpkin and sweet potato soup today.

The information presented on this website is not intended as specific medical advice and is not a substitute for professional medical treatment or diagnosis. Read our Medical Notice.