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Peruvian Chicken Soup with Rice and Potatoes

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Recipe photo courtesy of Armando Rafael

Just like the soup it's inspired by, Peruvian aguadito de pollo, this recipe doesn't skimp on cilantro. Rice and potatoes make it substantial enough to serve as a main dish.

Source: Martha Stewart Living, January/February 2017
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

The chicken and broth can be made up to 3 days in advance. Refrigerate separately in covered containers, then proceed to finish the soup. If making ahead, refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.

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