Cilantro broth, quinoa, and chicken make this Lima aguadito green, warming, and gently hearty.
14 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse and drain the quinoa.
Blend the cilantro with 1 cup chicken stock.
Bring the chicken stock to a boil and add the quinoa and chicken breast.
Boil the soup for 18 minutes until the chicken is cooked.
Shred the chicken and cook with the peas, cilantro liquid, and lime for 6 minutes.
💡 Tip: Blending cilantro with stock gives the soup a bright green color.
🍽️ Serving suggestion: Serve hot with lime wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~320
kcal calories
26
g protein
32
g carbs
10
g fat
3.4g
Sugar
5.5g
Fiber
907mg
Sodium
1.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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