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Chilean Chicken Soup, Cazuela de pollo

Chilean Chicken Soup, Cazuela de pollo

  • Author: Pilar Hernandez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stove-cooked
  • Cuisine: Chilean


One of the most traditional Chilean soups, a favorite with the kids.



  • 6 chicken parts, 3 drums, and 3 thighs, you can use bone-in breast meat too
  • 1 chopped onion
  • 3 carrots, can be grated or chopped into large pieces
  • 2 fresh corns, cut into 6 pieces
  • 1 pound of winter squash (kabocha or similar) cut into 6 equal pieces
  • 6 medium peeled potatoes
  • a strig of celery, parsley, and oregano tied all together
  • 3 peeled garlic cloves
  • 1 teaspoon cumin
  • 2 handfuls of green beans or peas, optional
  • 3 handfuls of rice (washed), optional


  1. In a large pot with a thick bottom, heat 1 tablespoon of oil over medium-high heat. Dry the chicken with paper towels. You can leave it with or without skin. Season with salt, pepper, and cumin. Brown both sides for 3 minutes each side. Take the chicken to a plate.
  2. In the same pot add the onion and grated carrot. Cook stirring for 4-6 minutes, until the onion is barely browned. Add garlic and rice if using, and cook for a minute.
  3. Return the chicken to the pot and add the potatoes, squash, the herbs, corn, carrot in pieces and cover with boiling water, calculate 1 1/2 – 2 cups per person, in this case between 2 1/2 liters.
  4. Wait for it to boil, lower the heat to medium-low to simmer gently for 15-20 minutes. Cover. If foam forms, remove with a spoon so that the broth is clear.
  5. Add the green beans or peas cook for five more minutes.
  6. Verify that the potatoes and the rice are cooked, adjust the seasoning with salt and pepper.
  7. Serve hot, place on each plate a piece of squash, corn, and chicken, and sprinkle with finely chopped parsley or cilantro.

Keywords: Chilean Cazuela de pollo, Chicken soup