Chilean Chicken Soup

This recipe is so delicious and healthy! It's perfect for a chilly fall or winter evening!

Watch me make it here!

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Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients	Instructions
3 chicken drumsticks and 3 chicken thighs OR 3 chicken quarters	Step 1 Peel garlic. Peel and dice onion. Wash, peel, and cut carrots into coins. Wash and cut worn each corn cob into three pieces. Wash, peel, and cut butternut squash into large pieces. Wash and cut potatoes into large pieces (similar to squash).
1 yellow onion	Step 2 Wash rice until water runs clear. Set aside.
4 large carrots	Step 3 Wash and tie together the sprig of celery, parsley, and oregano.
2 corn cobs	Step 4  Heat a large pot (with a thick bottom) and olive oil. Add chicken, season with cumin, salt, and pepper, and cook on medium-high heat for 3 minutes per side to brown the chicken.
1 small butternut squash	Step 5   Remove chicken and set aside. Add onions to the pot and let cook for two minutes on medium-high.
6 medium yellow potatoes	Step 6   Add all other ingredients to the pot. Bring to a boil then turn heat to low and simmer for 1 hour or until the potatoes and squash are tender and the chicken is cooked (165 degrees).
a sprig of celery, parsley, and oregano tied together	Step 7   Serve by placing one piece of chicken, squash, corn, and some of other ingredients plus broth in each bowl. Enjoy!
4 garlic cloves
1 tablespoon cumin
2 cups rice
1 tablespoon olive oil
salt and pepper

If you make this recipe, I want to see! Tag @thatcountrycook on Instagram.

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