Cazuela de Ave (Chilean Chicken Soup)

Ingredients

• about 680 g Chicken Pieces (bone-in)
• 2 medium Carrots
• 2 medium Potatoes
• 1 cup Pumpkin
• 1 cup Green Beans
• 1 medium Onion
• 0.5 cup Rice or Noodles
• 8 cups Chicken Broth
• 2 cloves Garlic
• 2 tbsp Cilantro
• 1 tsp Salt
• 0.5 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g of chicken pieces into a large heavy-bottomed pot.
2. 2Add the 2 medium carrots (peeled and cut into 2.54 cm pieces), 2 medium potatoes (peeled and cut into 2.54 cm cubes), 1 cup pumpkin (cut into 2.54 cm cubes), 1 cup green beans (trimmed and cut into 2.54 cm pieces), and 1 medium onion (peeled and quartered) to the pot with the chicken.
3. 3Pour in the 8 cups of chicken broth. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
4. 4Add the 0.5 cup rice or noodles to the pot. Continue to simmer, uncovered, for another 15 minutes, or until the rice or noodles are tender.
5. 5Stir in the 2 cloves of garlic (minced), 2 tbsp of cilantro (chopped), 1 tsp of salt, and 0.5 tsp of pepper. Cook for 1 minute more, allowing the flavors to meld.
6. 6Serve the Cazuela de Ave hot.

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