Ladle & Leaf Brazilian Chicken Soup

5 from 1 review

A delicious Brazilian Chicken Soup recipe with yam, yucca root, and shredded chicken. It’s hearty, gluten free, delicious and easy to make. Recipe from Ladle & Leaf


  • 3 tablespoons red palm oil
  • 1 medium (9 ounces) yellow onion, diced
  • 2 tablespoons (1.4 ounces) chopped garlic
  • 1/2 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne
  • 1 tablespoon freshly grated ginger
  • 3 tablespoons (1.4 ounces) tomato paste
  • 2 1/2 quarts chicken stock, divided
  • 1 pound yucca root, peeled and diced into 3/4” pieces
  • 12 ounces yam, peeled and diced into 3/4” pieces
  • 20 fluid ounces coconut milk
  • 1 pound cooked pulled or shredded chicken meat (recipe here)
  • 2 tablespoons fresh lime juice
  • 1/4 cup cornstarch
  • 1 tablespoon kosher salt
  • Cilantro and lime wedges, for serving


  1. In a 5-quart soup pot, warm red palm oil over medium heat until heated through.
  2. Add the onion and garlic to the soup pot; sauté for approximately 10 minutes, until soft and translucent.
  3. Add the spices and tomato paste; cook and stir for 2 minutes.
  4. Add all but 2 cups of chicken stock (reserved for slurry), yucca, yam, coconut milk, and chicken; cook for 25-30 minutes until the yucca and yam are tender when pierced with a fork.
  5. Stir the cornstarch into the remaining stock to make a slurry.
  6. Add the cornstarch slurry to the soup and cook on low heat until it thickens.
  7. Add the lime juice and salt and adjust seasoning to taste. Garnish with cilantro and lime wedges.