Delicious peruvian meal that you can easily make at home.

The Peruvian Sopa Seca is a very delicious dish from Chincha, Ica. The name of the dish literally means “dry soup” which doesn’t sound very appetizing. However, the dish is actually a delicious one-pot pasta dish made with dry noodles, chicken, vegetables and spices.



  • 2 pounds bone-in chicken breast
  • 2 tablespoons oil
  • 2 tablespoons finely diced onion
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon minced garlic
  • 1/2 cup finely diced tomato (peeled and deseeded)
  • 1/4 cup basil puree
  • 1 tablespoon aji panca paste
  • freshly ground black pepper
  • 2 aji amarillo peppers (Julienned)
  • 1 cup fresh butter beans
  • 2 tablespoons minced parsley
  • 500 grams linguini or spaghetti, broken in half
  • 4 cups chicken broth


  • In a medium saucepan, cover chicken with water and bring to a boil over high heat. Reduce heat to a simmer and cook over low heat for 20 minutes. Remove from heat, drain and reserve chicken.
  • In a deep sauté pan, heat oil over medium high heat. Add onion, salt and sugar. Sauté until golden in color, about 5 minutes. To the onions, add tomato, basil puree, aji panca paste and black pepper.
  • Sauté for 2 more minutes, stirring to combine.
  • Add the aji amarillo peppers, butter beans and parsley to the mixture, stirring to coat. Add in dry noodles and broth, stirring gently to coat with sauce.
  • Turn heat down to a low heat, cover, and simmer for 10 to 12 minutes or until broth has just been absorbed. Remove from heat.
  • Optional: Serve with Carapulcra

Peruvian Sopa Seca