Cazuela de PolloChicken and Vegetable Soup

Name: Cazuela de Pollo (Chicken and Vegetable Soup)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Chile
Ingredients: 1600 g Whole Chicken (cut into serving pieces); 2500 ml Water; 200 g Onion (chopped); 10 g Garlic (crushed); 10 g Salt; 2 g Black Pepper; 300 g Carrot (cut into large pieces); 900 g Potato (peeled); 500 g Pumpkin (cut into large pieces); 3 pcs Corn Cob (halved); 15 g Fresh Parsley (finely chopped)

A comforting Chilean soup with chicken simmered in a clear broth and served with potato, pumpkin, carrot, and corn on the cob. Each bowl is hearty but clean-tasting, with the vegetables left in generous pieces.

Prep

25m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

878kcal

Calories

58g

Protein

42g

Fat

69g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Broth

1.6kg
Whole Chicken (cut into serving pieces)
2.5l
Water
200g
Onion (chopped)
10g
Garlic (crushed)
10g
Salt
2g
Black Pepper

Soup

300g
Carrot (cut into large pieces)
0.9kg
Potato (peeled)
500g
Pumpkin (cut into large pieces)
3pcs
Corn Cob (halved)
15g
Fresh Parsley (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place the chicken, water, onion, garlic, salt, and black pepper in a large pot. Bring to a gentle simmer and cook, skimming if needed, until the chicken is nearly tender.
02
Add the carrot, potato, pumpkin, and corn cobs to the broth.
03
Simmer gently until the vegetables are tender and the chicken reaches 74°C (165°F) in the thickest pieces.
04
Taste the broth and adjust with a little more salt if needed.
05
Serve each bowl with broth, a piece of whole chicken, potato, pumpkin, carrot, and corn cobs, then finish with fresh parsley.

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