Cazuela de Ave (Chilean Chicken and Vegetable Soup)

Ingredients

• 1.5 pounds Chicken Pieces (Bone-in)
• 8 cups Water
• 2 medium Carrots
• 2 medium Potatoes
• 1 cup Pumpkin or Butternut Squash
• 2 pieces Corn on the Cob
• 1/2 cup Rice
• 1/2 medium Onion
• 2 cloves Garlic
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Fresh Cilantro

Instructions

1. 1Place the 1.5 pounds of chicken pieces into a large heavy-bottomed pot and add the 8 cups of water. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes.
2. 2While the chicken simmers, prepare your vegetables: peel and cut the 2 medium carrots into 1/2-inch thick rounds. Peel and cut the 2 medium potatoes into 1-inch cubes. Cut the 1 cup of pumpkin or butternut squash into 1-inch cubes. If using fresh corn, cut the 2 pieces of corn on the cob into 2-inch rounds. Peel and finely chop the 1/2 medium onion. Peel and mince the 2 cloves of garlic.
3. 3After 20 minutes of simmering, carefully skim off any foam or impurities that have risen to the surface of the pot. Add the prepared 2 medium carrots, 2 medium potatoes, 1 cup of pumpkin or butternut squash, 2-inch rounds of corn, 1/2 cup of rice, the chopped 1/2 medium onion, and the minced 2 cloves of garlic to the pot.
4. 4Season the soup by adding the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir everything gently to combine.
5. 5Increase the heat slightly to medium-low, cover the pot, and continue to simmer for 25 to 30 minutes. The soup is ready when the vegetables are tender when pierced with a fork and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
6. 6Carefully remove the cooked chicken pieces from the pot onto a cutting board. Once cool enough to handle, shred the meat from the bones using two forks. Return the shredded chicken meat to the pot.
7. 7Stir the shredded chicken back into the soup. Ladle the hot Cazuela de Ave into bowls. Garnish each serving with 1 tablespoon of fresh cilantro.
8. 8Serve the Cazuela de Ave immediately while hot.

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