Chilean Cazuela de Ave - Chilean Chicken Soup - #52soups
  • 6-8 pieces of chicken (cooked or raw)
  • 6 cups of chicken broth or a mixture of water and broth
  • 6-8 pieces of butternut squash, pumpkin or sweet potato
  • 2 leeks (or other onion) diced and washed
  • 12 baby potatoes
  • 6 cobs of corn (you can do more if you are cooking them seperately)
  • parsley, oregano and cilantro
  • heat of choice (hot sauce etc)
  • green beans (trimmed and cut in half)
  • 6 carrots (peeled and cut into large chunks)
  • cooked rice (if desired)
  1. Heat some oil in a large pot. Add the leeks and cook until they soften a bit.
  2. Add the broth and water, chicken and the rest of the vegetables except the green beans.
  3. Add a few springs of the herbs on top - if you tie them together with a string they will be easier to take out at the end.
  4. Bring to a boil. Reduce heat and cook for 25 minutes until the veggies are soft and the chicken is cooked through. If you are using a fattier cut of chicken be sure to skim the fat off the top as it is cooking.
  5. Add the green beans and cook for 10 more minutes.
  6. Serve by spooning each bowl with a piece or two of chicken, a couple of baby potatoes, a piece of whatever orange vegetable you are using, and several carrots and green beans. Then fill the bowl with the broth. Add a spoonful of the cooked rice (optional).
  7. Top with hot sauce and a bit of cilantro or parsley.
Adapted from Eat Wine and Blog
Recipe by Talking in ALL CAPS at