Venezuelan Chicken Soup with Root Vegetables

Venezuelan chicken soup, often made in the style of sancocho, is a generous broth filled with chicken, yuca, corn, plantain, potatoes, and squash. Families vary the vegetables and seasonings, but a gentle simmer lets the chicken enrich the broth while the roots make it satisfying enough to serve as a meal.

Ingredients

2 lb (900 g) bone-in chicken thighs and drumsticks, skin removed if desired
10 cups (2.4 L) water or low-sodium chicken broth
1 tablespoon (15 ml) neutral oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 medium green bell pepper, finely chopped, about 1 cup (150 g)
4 garlic cloves, minced, about 1 tablespoon (15 g)
2 teaspoons (4 g) ground cumin
2 teaspoons (10 g) fine salt, plus more to taste
½ teaspoon (1 g) ground black pepper
1 lb (450 g) yuca, peeled and cut into 2-inch (5 cm) chunks; frozen peeled yuca also works
2 medium potatoes, about 12 oz (340 g), cut into 1½-inch (4 cm) chunks
2 ears corn, husked and cut crosswise into thirds, about 1 lb (450 g)
1 green plantain, peeled and cut into 1-inch (2.5 cm) pieces, about 8 oz (225 g)
1 lb (450 g) peeled, seeded auyama or other winter squash, cut into 1½-inch (4 cm) chunks
½ cup (15 g) chopped fresh cilantro, plus extra for serving
2 tablespoons (30 ml) fresh lime juice, from about 1 lime, plus lime wedges to serve

Instructions

Prepare the vegetables. Peel the yuca with a sturdy peeler or knife, cut it into chunks, and remove any visible woody core from the center. Peel the plantain and cut it into pieces. Cut the potatoes and squash into similarly sized chunks so they cook at a comparable pace. If using frozen yuca, keep it frozen until you add it; it does not need to be thawed.
Make the aromatic base. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 5 minutes, stirring now and then, until softened but not browned. Stir in the garlic, cumin, salt, and black pepper and cook for 1 minute, just until fragrant. This quick sauté gives the broth a fuller flavor without requiring a separate sauce.
Start the chicken broth. Pour in the water or broth and scrape the bottom of the pot to release any browned aromatic bits. Add the chicken pieces. Raise the heat until the liquid reaches a gentle boil, about 5 minutes, then lower it to maintain a steady simmer. Skim off excess foam from the surface during the first few minutes if you want a clearer broth. Cover the pot partially and simmer for 35 minutes; avoid a hard boil, which can make the broth cloudy and the chicken fibers tough.
Add the firm vegetables. Stir in the yuca, potatoes, and corn. Return the liquid to a gentle simmer and cook for 20 minutes. Keep the pieces mostly submerged, turning them carefully once if needed. Check the yuca with a fork: it should be beginning to soften at the edges but should not yet be falling apart. If the pot seems low on liquid, add hot water in ½-cup (120 ml) increments.
Add the plantain and squash. Stir in the plantain and squash and simmer for 15 minutes, or until the vegetables are tender when pierced with a knife. Check the chicken at this point with a food thermometer inserted into the thickest part without touching bone. USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C); if any piece has not reached it, continue simmering and check again after a few minutes.
Finish and season. When the chicken is safely cooked and the yuca is tender, stir in the cilantro and lime juice. Taste the broth and adjust the salt, pepper, or lime. For a more substantial bowl, leave the chicken pieces whole; for easier serving, lift them out, remove the bones, and return the meat to the pot. Let the soup stand for 2 minutes before serving so the flavors settle and the vegetables are easier to portion.

Tips

Cut dense vegetables evenly. Yuca and potatoes should be in similar-size chunks, while squash can be slightly larger because it softens more quickly. Smaller pieces may break down before the chicken is tender, thickening the soup more than intended.
Handle yuca carefully. Fresh yuca has a thick, waxy peel that is easier to remove after cutting it into short sections. Frozen peeled yuca is a convenient substitute and usually cooks reliably; add it straight from the freezer and allow a few extra minutes if the pot stops simmering.
Keep the broth at a gentle simmer. A rolling boil can break up the squash and plantain and make the chicken less juicy. If you want a clearer soup, skim foam early and avoid stirring vigorously once the vegetables are in the pot.
Season near the end as well as the start. Broth can reduce as it cooks, and store-bought stock may already contain salt. Taste after the vegetables soften, then add salt and lime gradually rather than seasoning heavily at the beginning.

Serving Suggestions

Serve the soup hot in wide bowls, making sure each portion gets chicken, corn, yuca, potato, plantain, squash, and plenty of broth. Put chopped cilantro and lime wedges on the table so each person can brighten their bowl to taste. In Venezuela, hearty soups are often served as the main meal; warm arepas or a small portion of white rice can accompany the soup, though they are optional because the roots and corn make it filling. If you serve rice, keep it separate until serving so it does not absorb the broth in the pot. A simple avocado salad or sliced avocado adds a cool, creamy contrast without competing with the soup’s savory flavor.

Variations

Auyama is a common name for squash used in Venezuelan cooking. If it is not available, use kabocha, calabaza, or butternut squash; each gives the broth a slightly different sweetness, but all soften well in this soup. Culantro, sometimes sold as recao, has a stronger, more concentrated flavor than cilantro. If you find it, use a small amount in place of part of the cilantro; otherwise, ordinary fresh cilantro is a practical choice.

You can use chicken legs, bone-in thighs, or a cut-up whole chicken, adjusting the pieces so they are roughly similar in size. Boneless chicken cooks faster and makes serving easy, but the broth will generally have less depth; check it early with a thermometer and do not rely on the full bone-in timing. For a milder bowl, leave out the cumin or reduce it to 1 teaspoon (2 g). For a more vegetable-forward pot, add 1 cup (130 g) of peeled carrot coins with the yuca and potatoes. These are flexible home-cooking choices rather than a claim that one combination is the only traditional version.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, divided into shallow containers so they cool promptly. The soup keeps for 3 to 4 days in the refrigerator. The vegetables will continue to soften as they sit, and yuca may absorb some broth, so keep extra broth or water on hand when reheating. For longer storage, freeze the cooled soup in airtight freezer-safe containers for up to 3 months for best quality. Thaw it overnight in the refrigerator; the squash and plantain may be softer after freezing, but the soup will still be suitable for reheating.

Reheat only the portion you plan to eat on the stove over medium heat, stirring gently until steaming throughout and 165°F (74°C), measured with a food thermometer. Add a splash of water or broth if it has thickened. A microwave also works: use a covered microwave-safe bowl, stir partway through, and check the temperature in several places. Avoid repeatedly cooling and reheating the whole pot; divide it into meal-size portions instead.

Frequently Asked Questions

Is Venezuelan chicken soup the same as sancocho?
Sancocho is a broad name for hearty soups found in Venezuela and other parts of Latin America, and ingredients differ by region and household. This recipe follows a chicken-based Venezuelan style with starchy vegetables, corn, herbs, and a light aromatic base. Some versions use different cuts of meat or a different mix of roots.

Can I make the soup with frozen yuca?
Yes. Use peeled frozen yuca and add it directly to the pot with the potatoes and corn. Since frozen pieces can lower the broth temperature, let the liquid return to a gentle simmer before starting the 20-minute cooking period. Test a piece with a fork and continue cooking if its center is still firm.

How do I know when the yuca is cooked?
A fork or small knife should slide into the thickest part easily, and the center should look opaque and tender rather than hard or chalky. Remove any tough fibrous core you find while cutting or serving. Avoid cooking the pieces until they dissolve unless you specifically want a thicker, more stew-like broth.

Can I prepare this soup ahead?
Yes. You can chop the vegetables and refrigerate them in covered containers for up to a day, keeping peeled potato and yuca submerged in water if they are fresh. Drain and pat them dry before cooking. The finished soup can also be made a day ahead; expect the vegetables to become softer and the broth to taste more blended after chilling.

What can I use instead of green plantain?
For the closest texture, use another green, unripe plantain if available. If you cannot find one, omit it rather than replacing it with a ripe yellow plantain, which is much sweeter and softer. You can add an extra potato or a few more pieces of yuca to keep the soup hearty, though the flavor will be less distinctly plantain-based.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).