---
title: "Chilean Cazuela de Pollo — Homemade Chicken Soup Recipe"
description: "This recipe for Chilean chicken soup, named \"cazuela de pollo\" is a classic in national cuisine, a dish that evokes family lunches and lingering conversations, perfect for enjoying during the winter, piping hot and always nutritious."
url: https://www.chileanfoodrecipes.com/chicken-soup-cazuela-de-pollo-recipe/
date: 2023-06-04
modified: 2026-06-30
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2023/06/Chilean-Chicken-Soup-Cazuela-de-Pollo-Recipe.jpg
categories: ["Soups"]
tags: ["Soups"]
type: post
lang: en
---

# Chilean Cazuela de Pollo — Homemade Chicken Soup Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-cazuela-de-pollo/)

![Chilean Chicken Soup (Cazuela de Pollo) Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/06/Chilean-Chicken-Soup-Cazuela-de-Pollo-Recipe.jpg)*Chilean Chicken Soup (Cazuela de Pollo) Recipe*

Chilean cazuela de pollo is a hearty one-pot chicken soup — bone-in chicken pieces simmered with potato, pumpkin, corn on the cob, green beans, and rice in a seasoned broth, ready in 40 minutes. One of the most iconic and comforting dishes in Chilean home cooking, it evokes family Sunday lunches and winter warmth, delivering around 380 calories per serving.

## How to Make Chilean Chicken Soup?

Chicken cazuela brings together the best of [Chilean cazuelas](https://amzn.to/4aiHGL7). It is made with [bone-in chicken pieces with skin](https://amzn.to/4anJ2V5), which release collagen and fat into the broth during simmering, producing a richer, more flavorful liquid than boneless chicken. The technique of browning the chicken before adding liquid adds a further layer of depth to the broth through the Maillard reaction.

## Nutritional Information

Each serving of Chilean chicken cazuela contains approximately 380 calories, 40 g of carbohydrates, 10 g of fats (3 g saturated), 25 g of protein, 5 g of fiber, 5 g of sugars, 70 mg of cholesterol, and 650 mg of sodium.

## Chilean Chicken Cazuela Recipe

**Preparation:** 30 minutes

**Cooking:** 40 minutes

**Servings:** 4 people

### Ingredients

- 6 chicken pieces (bone-in, skin-on)
- 6 medium potatoes
- 500 g of yellow squash
- 3 ears of corn
- 2 carrots
- 1 [diced onion](https://amzn.to/4gR0L9H)
- 1 red bell pepper
- 1 clove of garlic
- 1 tablespoon of oregano
- 1 teaspoon of cumin
- ½ cup of green beans
- ¼ cup of rice
- Salt
- Pepper

### Instructions

1. Season the chicken pieces with salt, pepper, and cumin to taste. In a [large pot](https://amzn.to/40dXSZF), heat 1 [tablespoon](https://amzn.to/428PcXb) of oil over medium-high heat. Add the chicken and cook for about 6 minutes, browning both sides. Remove the chicken pieces and set aside on a plate.
2. In the same pot, add the diced onion, julienne-cut bell pepper, and grated carrot. Stir to combine and cook [for about 5 minutes](https://amzn.to/42vHwhZ) until the onion starts to lightly brown, stirring constantly. Add the chopped garlic and rice, and cook for another minute.
3. Return the chicken to the pot, add the [peeled potatoes](https://amzn.to/40wrpiy), yellow squash, and corn on the cob cut into 6 pieces. Add the oregano and cover with [2½ liters of hot water](https://amzn.to/42aPCw4). Bring to a boil, reduce the heat, and simmer covered for about 15 minutes, optionally skimming any foam from the surface to obtain a clearer broth.
4. Add the green beans and cook for another 5 minutes or until the potatoes and rice are well cooked. Adjust seasoning if necessary. [Serve the chicken cazuela](https://amzn.to/40wfIs7) immediately, piping hot — in each bowl, distribute a piece of squash, corn, and chicken, cover with broth, and sprinkle with chopped parsley or cilantro.

## Additional Tips

### Brown the chicken before adding liquid — it builds a richer, deeper broth

The browning step is not optional for a great cazuela. When chicken skin and meat contact the hot pan surface, the Maillard reaction produces hundreds of flavor compounds that dissolve into the broth during simmering, producing a significantly richer, more golden soup. Chicken that is boiled directly from raw produces a paler, more one-dimensional broth. Use a pot large enough to fit the chicken pieces in a single layer without crowding — crowded pieces steam rather than brown.

### Skim the foam during the first minutes of simmering — produces a cleaner, clearer broth

As the chicken begins to simmer, grey-brown foam rises to the surface — this is coagulated protein from the meat and bones. Skimming it off with a ladle during the first 10 minutes of cooking produces a noticeably cleaner, less cloudy broth with a more delicate flavor. If the foam is left in, it dissolves back into the broth as cooking continues, making it slightly murky and imparting a more intense, slightly gamey taste. Skimming is especially important if you are using dark-meat chicken pieces with a lot of exposed bone.

### Add delicate vegetables last — they overcook in the initial simmer

Green beans and peas lose their color, texture, and nutrients rapidly when exposed to prolonged heat. Add them in the final 5 minutes of cooking — enough time to cook through but not long enough to turn grey and mushy. The rice is added at the sofrito stage (step 2) rather than at the end because it needs 20 to 25 minutes of gentle simmering to cook properly and thicken the broth slightly. Potatoes and squash, added in step 3, need 15 to 20 minutes and can withstand the full simmer.

| Ingredient | Substitution and result |
| --- | --- |
| Chicken (bone-in, skin-on) | Turkey pieces — richer, deeper broth; increase simmering time to 60 minutes |
| Yellow squash (zapallo) | Butternut squash or pumpkin — slightly sweeter; same cooking time |
| Green beans | Fresh peas or snow peas — add in the last 3 minutes; sweeter flavor |
| Rice (¼ cup) | Small pasta (fideos) — add in the final 8 minutes; different texture in the broth |

## Frequently Asked Questions (FAQs)

### 1. What is the difference between Chilean cazuela and regular chicken soup?

Chilean cazuela is a complete one-pot meal — it includes whole potato, a large piece of squash, a full corn on the cob segment, and a whole chicken piece served in a deep bowl with broth. It is not a light soup but a substantial main course. Standard chicken soup (caldo de pollo) is a broth-forward preparation with small vegetable pieces and shredded meat. In Chile, cazuela is lunch, not a starter — it is served as the main dish, not as a first course.

### 2. Do I need to use bone-in, skin-on chicken?

Yes — for traditional cazuela flavor. The bones release collagen, which gives the broth body and a slightly silky texture. The skin provides fat that enriches the broth and bastes the meat during simmering. Boneless, skinless chicken breasts can be used but produce a noticeably lighter, less rich broth and drier meat. If using chicken breast, reduce the simmering time to 20 minutes to prevent the meat from drying out.

### 3. How many variations of cazuela exist in Chile?

The cazuela tradition in Chile has produced an extraordinary number of variations — arguably the greatest variety in Latin America. Beyond the chicken version, there are cazuelas made with beef (cazuela de vacuno), lamb (cazuela de cordero), turkey (cazuela de pavo), pork (cazuela de chancho), llama (cazuela de llamo, in the north), jack mackerel (cazuela de jurel), conger eel (cazuela de congrio), shellfish, and cochayuyo seaweed. Each region of Chile has developed its own characteristic cazuela based on locally available proteins and seasonal vegetables.

### 4. Can I make cazuela in advance?

Cazuela improves with time — the broth becomes more complex and the flavors integrate after 2 to 3 hours of resting. It keeps refrigerated for up to 3 days. Reheat gently over medium-low heat, adding a small amount of hot water if the broth has been absorbed by the rice and potato. The rice will continue to absorb broth during storage, so the cazuela will be thicker the next day than when first served.

## What Is Chilean Cazuela?

Chilean cazuela — from the Spanish cazuela, meaning earthenware pot — is a family of traditional one-pot stews and soups that are among the most representative dishes of Chilean home cooking. In its chicken version, cazuela de pollo consists of bone-in chicken pieces simmered with potatoes, yellow squash (zapallo), corn on the cob, carrots, green beans, and rice in a seasoned broth flavored with oregano and cumin. It is served as a complete meal in a deep bowl, with each element presented whole rather than chopped — the result is a visually abundant, deeply nourishing dish that represents the communal spirit of Chilean family cooking.

## History of Cazuela in Chile

The cazuela tradition in Chile has pre-Columbian roots — indigenous Andean and Mapuche cooking centered on one-pot preparations where meat, vegetables, and tubers were cooked together in ceramic vessels over open fires. The Spanish colonizers introduced European techniques and ingredients — particularly chicken, pork, and domesticated vegetables — that merged with the indigenous pot-cooking tradition to produce the cazuela as it is known today. The word itself comes from the Spanish term for the clay cooking vessel (cazuela de barro), which reflects the traditional material in which these stews were cooked and served. Cazuela became the defining meal of Chilean domestic life during the colonial period and remained so through the 19th and 20th centuries, appearing at every level of Chilean society from rural farmhouses to urban restaurants. Today it is considered the dish most emblematic of Chilean cuisine and is found in virtually every Chilean household across the country.

## Did You Know?

In Chile, cazuela is such a popular dish that countless variations have been developed — probably representing the largest variety of single-preparation regional adaptations in Latin America. There are versions made with beef, llama, chicken, turkey, jack mackerel, pork, lamb, seaweed, or cochayuyo, just to name a few. Each region of Chile and each family has its own version, making cazuela one of the most diverse and culturally embedded preparations in South American cooking.

## Recommended

- [Chilean Warm Mulled Wine](https://www.chileanfoodrecipes.com/warm-mulled-wine-vino-nagevado-recipe/)
- [Traditional Chilean Salad Recipe](https://www.chileanfoodrecipes.com/traditional-chilean-salad-recipe/)
- [Chilean Homemade Dobladitas](https://www.chileanfoodrecipes.com/homemade-dobladitas-bread-recipe/)
- [Completo Italiano (Italian-Style)](https://www.chileanfoodrecipes.com/completo-italiano-chilean-italian-style-hot-dog-recipe/)