The creamy chicken and yuca soup is a simple and comforting recipe, perfect for complete and flavorful meals. It combines affordable ingredients with an easy preparation, making it ideal for everyday cooking. In Brazil, this soup is also known as the famous Caldo de Pinto.
What is creamy chicken and yuca soup?
The creamy chicken and yuca soup is a typical Brazilian dish, also known as caldo de pinto in some regions. It combines creamy yuca with shredded chicken and bold seasonings.
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Why you will love this recipe
- It is simple and practical enough for any day of the week.
- It has a creamy, comforting texture.
- It uses affordable, everyday ingredients.
- It is perfect for cold nights or a lighter dinner.
- It can be adapted with different seasonings.
Ingredients and substitutions
The ingredients in this creamy chicken and yuca soup were chosen to create a creamy, nourishing and flavorful base. The yuca gives the soup its thick texture, while the shredded chicken adds substance and protein. Fresh and dried seasonings help build layers of flavor, making the dish more balanced and aromatic. Below, you can see the main ingredients and how to adapt them to your preference.
- Chicken breast: this is the protein base of the recipe and gives the soup a mild flavor and shredded texture. You can replace it with chicken thighs for a juicier result.
- Yuca: it gives the soup creaminess and body. You can also replace it with potatoes or arracacha, although the texture will be lighter.
- Onion: creates an essential aromatic base and contributes to a deeper flavor in the soup.
- Garlic: intensifies the aroma and complements the flavor of the onion, forming the classic sautéed base.
- Tomato: adds gentle acidity and helps balance the richness and flavor of the chicken.
- Ground turmeric: adds a golden color and a slightly earthy flavor, typical of Brazilian soups.
- Black pepper: adds mild heat and enhances the other ingredients.
- Cilantro: finishes the soup with freshness and a bold aroma. You can replace it with parsley for a milder flavor.
- Olive oil: used for sautéing, it helps release the aromas from the seasonings and improves the final texture.
- Salt: essential for enhancing all the flavors and balancing the dish.
Possible substitutions
You can adapt this chicken and yuca soup based on what you have. Cooked or roasted leftover chicken works well. You can also replace part of the yuca with vegetables like pumpkin, butternut squash or carrots for a lighter version. Green onions or a bay leaf can be added for a slightly different aroma while keeping the recipe balanced.
See the recipe card at the bottom of the page for the exact amounts.
How to prepare the chicken
Choose a fresh, firm chicken breast. Simmer it in salted water until tender, then shred it while still warm so it pulls apart easily.
How to make it
For all details and exact amounts, check the full recipe card at the end of the page.
- Cook the chicken: place the chicken in boiling salted water and cook until tender.
- Shred the chicken: remove the cooked chicken, shred it while still warm and set aside to use later.
- Cook the yuca: in another pot, cook the yuca until very tender.
- Blend the yuca: then blend the cooked yuca with a little water until it forms a cream.
- Sauté the seasonings: heat the olive oil and sauté the onion and garlic until lightly golden.
- Add the tomato: add the tomato, ground turmeric, salt and black pepper, stirring until an aromatic base forms.
- Stir in the chicken and cream: add the shredded chicken and yuca cream, stirring until smooth and well combined.
- Finish and serve: adjust the salt, finish with cilantro and serve the soup while still very hot.
Suggestion: for a lighter soup, add hot water gradually until it reaches your ideal texture.
Variations
The creamy chicken and yuca soup allows for simple adaptations that can change the final texture and flavor. For that reason, it is important to balance the amount of liquid with the creaminess of the yuca. This helps you get a thick, flavorful and well-structured soup, even when adapting the recipe.
- With bacon: add diced bacon at the beginning of the sauté to intensify the flavor and make the soup bolder.
- With vegetables: add carrots, pumpkin or potatoes during cooking for a more nourishing and slightly sweet soup.
- Spicier: add fresh chili pepper or red pepper flakes to the sauté for more intensity.
- Lighter version: replace part of the yuca with potatoes or arracacha to make the soup less dense and milder.
Tools and equipment
To prepare the creamy chicken and yuca soup with more control and consistency, a few tools can make a difference in the final result. Each item helps ensure the right yuca texture, a creamy finish and a well-balanced sautéed base.
- Large pot: essential for cooking the chicken and yuca with enough space, ensuring even cooking.
- Medium pot: ideal for finishing the soup and better controlling the texture as the ingredients are combined.
- Skillet: used for the initial sauté, allowing the seasonings to brown well and deepen the flavor.
- Blender: essential for turning the cooked yuca into a smooth, even cream.
- Wooden spoon: helps mix the soup without damaging the pot and prevents it from sticking to the bottom.
- Knife: makes it easier to cut the ingredients precisely, helping them cook more evenly.
- Cutting board: provides safety and organization while preparing the ingredients.
Heavy-bottomed pots distribute heat more evenly, which helps prevent the soup from scorching and keeps the texture stable.
In my shop, you can find kitchen tools and equipment I use at home.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it in individual portions for up to 3 months. To reheat, add a splash of water as needed to loosen the texture.
Tips
A few simple details while preparing this creamy chicken and yuca soup help ensure a creamy texture and a well-balanced flavor. Small adjustments during the process make all the difference in the final result.
- Blend the yuca well: the smoother it is, the creamier and more even the soup will be.
- Shred the chicken while still warm: this makes the process easier and keeps the fibers softer.
- Adjust the amount of liquid: add hot water gradually until you reach the desired texture.
- Sauté the seasonings well: this step deepens the flavor and creates a more aromatic base.
- Finish with fresh herbs: cilantro or parsley adds freshness and lifts the aroma of the dish.
Frequently Asked Questions
Yes, it works well. Just cook it until very tender before blending.
Yes. In that case, simply add hot water gradually until the texture is adjusted.
Yes, you can use parsley or green onions for a milder flavor.
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Recipe
Creamy Chicken and Yuca Soup
Equipment
- Medium pot
- Large pot
- Skillet
- Blender
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 large boneless skinless chicken breast
- 14 oz yuca peeled, also called cassava
- 1 onion chopped
- 2 garlic cloves minced
- 1 tomato chopped
- 1 teaspoon ground turmeric
- Black pepper to taste
- Saltt to taste
- 2 tablespoon olive oil
- Cilantro chopped, to taste
- Hot water as needed
Instructions
- Cook the chicken breast in salted water for about 20 minutes, or until tender.
- Remove the chicken from the pot, shred it while still warm and set aside.
- Meanwhile, cook the yuca in water until very tender.
- Blend the cooked yuca with some of its cooking water until smooth and creamy.
- Heat the olive oil and sauté the onion and garlic until lightly golden.
- Add the tomato, turmeric, salt and black pepper, stirring well until the mixture smells aromatic.
- Stir in the shredded chicken and yuca cream until the soup is smooth, creamy and well combined.
- Adjust the texture with hot water if needed, finish with chopped cilantro and serve hot.
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