Try this delicious creamy cassava and chicken soup, perfect when paired with a nice glass of wine and some crusty bread. Let’s get to the recipe!
Ingredients for the Cassava and Chicken Soup:
- 2.2 lbs (1kg) Cassava (yuca), peeled and boiled until tender;
- 1.75 lbs (800g) Chicken breast, cut into strips or bite-sized pieces;
- 3 cups (700ml) Chicken cooking broth (reserved after poaching);
- 1 ¼ cups (300ml) Water;
- 6 oz (180g) Smoked sausage (calabresa or kielbasa), diced;
- 3 oz (90g) Bacon, diced;
- 2 cloves Garlic, minced;
- 1 small Onion, finely chopped;
- Salt to taste;
- Black pepper to taste;
- ⅓ tsp Turmeric;
- Fresh parsley and scallions, chopped, to taste.
How to make the Cassava and Chicken Soup:
- Boil the cassava in salted water until very soft, then set aside;
- In a large pot, fry the bacon and sausage until crisp;
- Once the fat has rendered, sauté the onion and garlic in the same pot;
- Add the chicken pieces and brown them slightly;
- Add enough water to cover and cook the chicken;
- Season the chicken broth with turmeric, black pepper, and salt to taste;
- Once cooked, take 3 cups (700ml) of the chicken broth and blend it with the boiled cassava until smooth;
- Pour the blended cassava mixture back into the pot with the chicken, adding the remaining 1 ¼ cups (300ml) of water;
- Adjust salt if needed and let it come to a gentle boil;
- Finish with fresh parsley and scallions, and enjoy!
Chef’s Tip:
If you prefer a lighter texture, use shredded chicken instead of chunks. Feel free to add any other herbs or spices you enjoy.
Did you know?
Cassava, also known as yuca or manioc, is a staple root vegetable in Brazilian cuisine. Beyond being an excellent source of energy-boosting carbohydrates, it provides vitamin C, calcium, and iron. In this soup, the creamy texture of the cassava combined with savory chicken creates a deeply comforting dish beloved across Brazil.
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