Chilean Chicken Soup: A Cozy Cazuela de Ave Recipe

Chilean chicken soup, often called cazuela de ave, is a comforting one-pot meal of chicken simmered with potatoes, pumpkin, corn, and a light, savory broth. Family and regional versions vary, but this one balances tender vegetables with rice and fresh cilantro for a hearty soup that is served as a meal.

Ingredients

2 1/2 lb bone-in, skin-on chicken thighs or drumsticks (1.13 kg)
1 1/2 tsp fine salt (9 g), plus more to taste
1/2 tsp ground black pepper (1 g)
1 tbsp neutral oil (15 ml)
1 medium yellow onion, finely chopped (about 1 cup / 150 g)
2 medium carrots, cut into thick rounds (about 1 cup / 150 g)
2 garlic cloves, finely chopped (about 6 g)
1 tsp ground cumin (2 g)
8 cups unsalted chicken stock or water (1.9 L)
1 medium potato, peeled and cut into 6 chunks (about 10 oz / 280 g)
1 small piece pumpkin or winter squash, peeled and cut into 6 chunks (about 12 oz / 340 g)
2 ears corn, each cut crosswise into 3 pieces (about 500 g total)
1/3 cup long-grain white rice, rinsed (65 g)
1 cup green beans, trimmed and cut into 1-inch pieces (125 g)
2 tbsp chopped fresh cilantro (8 g), plus extra to serve
1 tbsp chopped fresh parsley (4 g), optional
1 tbsp lemon juice (15 ml), optional, for serving

Instructions

Prepare the ingredients. Pat the chicken dry and season it all over with the salt and pepper. Chop the onion, carrots, garlic, potato, pumpkin, and green beans, and cut each corn cob into three pieces. Rinse the rice in a fine-mesh strainer until the water runs mostly clear. This advance prep makes it easier to add each vegetable at the right time rather than letting the softer ingredients overcook.
Brown the chicken, 8 minutes. Heat the oil in a large, heavy soup pot or Dutch oven over medium-high heat. Arrange the chicken in one layer, working in batches if necessary, and brown it for about 4 minutes per side. Browning adds savory flavor to the broth; the chicken does not need to cook through at this stage. Transfer it to a plate, leaving the drippings in the pot.
Cook the aromatics, 4 minutes. Add the onion and carrots to the pot and cook, stirring occasionally, until the onion begins to soften. Stir in the garlic and cumin for the final 30 seconds, just until fragrant. If the pot looks dry or the garlic starts to stick, add a splash of the measured stock or water and scrape up browned bits from the bottom.
Simmer the chicken, 25 minutes. Pour in the stock or water and return the chicken, along with any juices on the plate, to the pot. Bring the liquid just to a boil, then lower the heat to maintain a gentle simmer. Partially cover and cook for 25 minutes. A gentle simmer keeps the meat tender and the broth clearer than a hard, rolling boil.
Add the firm vegetables, 15 minutes. Add the potato and pumpkin chunks, keeping them as intact as possible, and return the broth to a gentle simmer. Cover partially and cook for 15 minutes. The pieces should be starting to soften but should not be falling apart. If your potato chunks are especially large, give them a few extra minutes before adding the rice and corn.
Finish the soup, 12 minutes. Add the corn, rinsed rice, and green beans. Simmer gently for 12 minutes, stirring once carefully so the rice does not settle on the bottom. Check the largest chicken piece with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C), measured in the thickest part without touching bone. If it has not reached that temperature, keep simmering and check again after a few minutes.
Season and serve. Stir in the cilantro and parsley, if using. Taste the broth and add salt or pepper as needed. If you like a brighter finish, add a little lemon juice to the pot or let diners squeeze it into their own bowls. Ladle a chicken piece, corn, rice, and vegetables into each serving, then spoon over plenty of broth.

Tips

Use bone-in chicken for a fuller broth. Thighs and drumsticks stay moist through the simmer and bring more flavor than boneless breast meat. If you only have boneless thighs, add them after the broth has simmered with the aromatics and check for 165°F (74°C); they may need less cooking time. Keep the vegetable schedule flexible so they do not turn mushy while waiting for the chicken.
Choose the right squash. Chilean cazuela commonly uses zapallo, a pumpkin-like squash that may be difficult to find outside Chilean or Latin American markets. Butternut squash, kabocha, or another firm winter squash is a practical substitute. The broth will still be sweet and comforting, though the exact texture and flavor will differ slightly.
Keep the simmer gentle. A vigorous boil can break up the pumpkin and potato and make the chicken less tender. If the soup boils hard after you add a new ingredient, lower the heat promptly. Cut the vegetables into similarly sized chunks so they cook at a similar rate, and use a spoon to move them gently rather than stirring repeatedly.
Adjust the rice for the texture you want. The measured rice gives the soup body without turning it into a thick stew. For a clearer broth or easier leftovers, cook the rice separately and add a spoonful to each bowl instead. If you use brown rice, cook it separately; it takes considerably longer and can overcook the vegetables if simmered in the same pot.

Serving Suggestions

Serve cazuela hot in wide, deep bowls so each person gets a piece of chicken, one or two pieces of corn, and a good mix of the vegetables. The broth is an important part of the meal, so offer a spoon and enough liquid to sip alongside the solids. A small bowl of chopped cilantro, lemon wedges, and a mild Chilean-style ají or other chili sauce lets everyone season their portion to taste without making the whole pot spicy.

Warm crusty bread is useful for soaking up the broth, while a simple tomato salad or sliced avocado can provide a fresh contrast. The soup is filling on its own, especially with the rice and potato, so side dishes can stay light. Serve the corn pieces with napkins or small plates for the cobs, and remind diners to watch for bones if the chicken was cut into smaller pieces.

Variations

For a version closer to the flavors of a particular Chilean household, adjust the vegetables to what is available and in season. Some cooks include more corn or pumpkin; others add green beans, peas, or a little rice. These changes are part of the dish’s flexible home-cooking character, not a reason to treat one combination as the only correct version. Keep the total quantity of vegetables similar so the pot still has enough broth to cover them.

If fresh corn is unavailable, use 2 cups (about 300 g) frozen corn kernels. Add them with the rice and green beans; the soup will lose the traditional cob pieces and their subtle flavor in the broth, but it will still be satisfying. You can also omit the rice and serve the soup with bread, or replace it with 1/2 cup (85 g) rinsed short-grain rice for a slightly softer, more thickening result.

For a lighter pot, remove the chicken skin after browning or skim excess fat from the broth before serving. To make the soup without browning, put the raw seasoned chicken directly into the liquid after cooking the aromatics, then simmer until done; the broth will taste less deeply roasted. Do not add extra chili to the whole pot if serving people who prefer mild food. Offer chili at the table instead.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3 to 4 days in the refrigerator. Rice continues to absorb broth as it sits, so the soup may become thicker; add a splash of water or stock when reheating. If convenient, store the rice separately from the broth and vegetables to preserve its texture.

Reheat only the amount you plan to eat, on the stovetop over medium heat or in the microwave, stirring occasionally so it warms evenly. Leftovers should reach 165°F (74°C) throughout; check with a food thermometer, especially around chicken pieces. Bring stovetop soup to a steady simmer, but avoid boiling it for a long time because the vegetables can break down. Add fresh cilantro after reheating for a brighter flavor.

For longer storage, freeze cooled portions in freezer-safe containers, leaving a little room for expansion. The soup is best used within 2 to 3 months for quality. Potatoes and pumpkin may soften or become grainier after freezing, and rice can turn quite soft, but the broth and chicken remain useful for a quick meal. Thaw overnight in the refrigerator and reheat to 165°F (74°C); do not thaw it on the counter.

Frequently Asked Questions

What is Chilean cazuela de ave?
Cazuela de ave is a Chilean chicken soup built around chicken, broth, and substantial pieces of vegetables such as potato, pumpkin, and corn. Rice and other vegetables appear in many home versions. It is usually served as a complete meal, with a serving of broth and solids in each bowl, rather than as a small starter.

Can I make this soup with boneless chicken?
Yes. Boneless thighs are a convenient option, though the broth will have less depth than one made with bone-in pieces. Add the thighs to the simmering broth and check them with a thermometer for 165°F (74°C). Because boneless chicken may finish sooner, remove it when cooked, keep it covered, and return it to the pot near the end if the vegetables need more time.

What can I use instead of Chilean zapallo?
Use butternut squash, kabocha, or another firm winter squash, peeled and cut into generous chunks. Butternut is easy to find and has a mild sweetness; kabocha is denser and can hold its shape well. Avoid very small cubes, which may dissolve into the broth before the potatoes are tender.

Can I make cazuela ahead of time?
Yes, but the rice and tender vegetables are at their best when they have not been reheated repeatedly. For a make-ahead option, cook the soup without rice, chill it promptly, and refrigerate it for up to 3 to 4 days. Reheat the broth and chicken to 165°F (74°C), then cook rice separately and add it to bowls or the pot just before serving.

Why is my broth cloudy or greasy?
A hard boil can emulsify fat and small particles into the broth, making it cloudy. Keep the soup at a gentle simmer and skim visible foam or excess fat from the surface as needed. Browning the chicken also leaves flavorful drippings; if you prefer a lighter broth, remove some fat after it has simmered or chill the soup and lift off the solidified fat before reheating.

Can I make it without rice?
Absolutely. Leave the rice out and serve the soup with bread, or add a little extra potato or green beans. If you want rice but prefer it separate, cook it in another pot and add it to each bowl. This also makes leftovers easier to store because the rice will not continue soaking up the broth in the refrigerator.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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