Caldo de Manioc — Creamy Brazilian Chicken and Bacon Soup
Born in the bustling streets of Brazil, this cassava soup is like a warm hug in a bowl. The blended cassava creates a velvety, naturally thick base, elevated by crispy bacon and tender shredded chicken. A comforting dish that warms the soul with every spoonful.
🛒 Ingredients
4 servings
- 1.1 lbs (approx. 18 oz) fresh cassava (manioc), peeled and cut into 1.5-inch pieces
- 7 oz cooked and shredded chicken (breast or thigh)
- 3.5 oz smoked bacon, cut into small bacon bits
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed and minced
- 4.25 cups chicken broth (or water)
- 1 tsp sweet paprika
- 1/2 tsp freshly ground black pepper
- Fine salt, to taste
- 2 tbsp olive oil
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, snipped
Watch the original video
Watch on TikTokDirections
- 1
Peel the cassava, remove the fibrous central core, and cut into uniform 1.5-inch pieces. Rinse under cold water.
- 2
Place the cassava pieces in a large pot with the chicken broth. Bring to a boil, then reduce heat. Simmer over medium heat for 25 to 30 minutes, until the cassava is very tender and easily breaks apart with a fork.
- 3
Reserve about one-third of the cooked cassava pieces. Transfer the rest to a blender with 1.25 cups of the cooking liquid, then blend until you have a smooth, thick, and creamy consistency. Set aside.
- 4
In a Dutch oven or large pot, heat the olive oil over medium-high heat. Add the bacon bits and sauté for 4 to 5 minutes until golden and crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 5
In the same fat, sauté the chopped onion over medium heat for 3 minutes until translucent. Add the garlic and sauté for another minute until fragrant.
- 6
Stir the shredded chicken into the pot. Season with paprika, black pepper, and a pinch of salt. Mix well to coat the chicken in the flavors for 2 minutes.
- 7
Pour the blended cassava cream into the pot. Add the reserved whole cassava pieces. Stir gently and simmer over low heat for 8 to 10 minutes, stirring regularly so the soup is hot and uniform. Adjust consistency with extra broth if necessary.
- 8
Stir the crispy bacon bits back into the soup. Taste and adjust seasoning with salt and pepper.
- 9
Remove from heat and stir in the chopped parsley and chives. Serve immediately in deep bowls while piping hot.
💡 Chef's Tip
The secret to a perfectly creamy soup: cook the cassava until it is very tender, almost falling apart. The more it is cooked, the smoother and naturally thicker the blended cream will be, without needing to add starch or heavy cream. If your soup thickens too much while resting, thin it out with a little warm broth before serving.
