Aguadito de Pavo, Peruvian Turkey Rice Soup with Cilantro

Aguadito de Pavo, or Peruvian Turkey and Rice Soup is the perfect soup for Thanksgiving leftovers. Using shredded turkey, veggies and rice in a cilantro broth, this “throw it all in one pot” soup is full of flavor, with just a bit of spice.

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Peruvian Roots.

Growing up my husband’s family owned a bakery in Peru. Located in Lima, they sold more than just bread and pastries, they also sold meals, like Arroz con Pollo, and around the holidays, turkeys. Turkey is traditionally the main protein at a Christmas feast in Peru. My husband raves about his mom’s roasted turkey, but what he speaks about more is the soup that they would have the day after Christmas, using up all the turkey leftovers. Aguadito de Pavo brings about fond memories in our house. This Thanksgiving we had a lot of leftover turkey, and we knew that this was the perfect soup to make with it and it is naturally gluten free!

One Pot Peruvian Turkey and Rice Soup

The wonderful thing about this soup, is it really is you can use what you have on hand. It is a great use for that wonderful turkey stock you (hopefully) made with the leftover turkey bones. Throw in some torn up turkey, cooked rice, vegetables and cilantro and you have a wonderful hearty meal. A word of warning, if you are not using your own homemade turkey stock, be sure to read the label and make sure the turkey stock you are using is gluten-free.

It wouldn’t be Peruvian if there wasn’t just a bit of spice!

There are two main types of pepper pastes we use a lot at our house.

Aji Amarillo- spicy and a bit sweet

Aji Panca- Smoky, berry like taste.

If you have been reading my blog for a while, you know that in Peruvian recipes a common spice is Aji Amarillo. A paste made of yellow pepper. For this recipe we also Aji Panca. This is another type of pepper. The great thing about these spices is that you can alter the amount of kick by adjusting how much of each you use. If you like it a little spicy, feel free to add some more. These pastes are available at local grocery store in many areas, but can also easily be ordered from Amazon. They have so many uses, you definitely want to keep them around.

Aguadito de Pavo, Peruvian Turkey and Rice Soup is the ultimate in Peruvian comfort food. Next time you have turkey, be sure to make some of this amazing soup. You won’t be disappointed.

If you do not have turkey on hand, you can substitute chicken and chicken broth.

Can’t get enough of soups with rice? Try this Instant Pot Chicken, Mushroom, and Wild Rice Soup from Allergy Awesomeness. Need a lot more soup recipes to fill up your fall meal plan? The Clean Eating Couple has a list of 35+ Healthy Soup Recipes that are sure to fill any soup craving! Of course, if you want to keep trying soups from around the world, this Greek Fish Soup from Cooking LSL is for you!

Want to try more Peruvian Recipes?

• Arroz con Pollo, Cilantro Chicken and Rice
• Seco de Res, Peruvian Beef Stew
• Aji de Gallina, Chicken Stew
• Papas a la Huancaina, Potatoes with Spicy Cheese Sauce
• Tacu Tacu, Fried Beans and Rice
• Lomo Saltado, Stir Fried Steak
• Chuleta de Puerco, Pork Chops with Onions and Peppers

Happy Gluten-Free Eating!

Print Recipe

4.80 from 10 votes

Aguadito de Pavo, Peruvian Turkey and Veggie Soup

Aguadito de Pavo, or Peruvian Turkey and Rice Soup is the perfect soup for Thanksgiving leftovers. Using shredded turkey, veggies and rice in a cilantro broth, this "throw it all in the pot" soup is full of flavor, with just a bit of spice.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Peruvian

Keyword: Aji Amarillo, Aji Panca, Cilantro, Rice, Turkey

Servings: 8

Calories: 221kcal

Ingredients

• 11 cups Gluten-Free Turkey Stock
• 1 cup cilantro
• 2 tsp olive oil
• 2/3 cup diced onion
• 2 tsp minced garlic
• 2 tsp aji amarillo
• 1/2 tsp aji panca
• 1 and 1/2 cups frozen veggies
• 2 cups shredded turkey
• 2 cups cooked white rice

Instructions

• Blend one cup turkey broth with one cup cilantro. Set aside.
• Add olive oil to soup pot and heat over medium heat.
• Add diced onion, minced garlic, aji amarillo, and aji panca. Saute until fragrant, about 3 minutes.
• Add cilantro broth mixture. Stir
• Add the rest of the broth, frozen veggies, turkey, and white rice.
• Bring to boil. Lower heat and simmer for 20 minutes or until rice pops.

Notes

If you do not have turkey or turkey broth, chicken can be substituted.

Nutrition

Calories: 221kcal | Carbohydrates: 24g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 495mg | Potassium: 441mg | Fiber: 1g | Sugar: 6g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg