Cassava Soup with Chicken and Pepperoni
Cassava soup with chicken is a hearty, comforting meal made with tender chicken, creamy cassava, aromatic garlic, and smoky pepperoni. This homemade soup is perfect for chilly evenings, family dinners, or whenever you crave a warm and satisfying dish.
Also known as cassava chicken broth or manioc soup, this traditional-style recipe combines simple ingredients to create a rich, flavorful broth. The cassava gives the soup its naturally thick and creamy texture, while shredded chicken adds protein and pepperoni brings a delicious smoky flavor.
The secret to making delicious cassava soup with chicken is to cook the cassava until completely tender, blend it into a smooth base, and combine it with well-seasoned chicken and sautéed aromatics. A handful of fresh chives or cilantro adds the perfect finishing touch.
Serve this comforting chicken and cassava soup with toasted bread for a filling meal the whole family can enjoy.
Why You’ll Love This Cassava Soup
- Hearty and satisfying: Cassava and chicken make this soup a filling main course.
- Rich, creamy texture: Blended cassava naturally thickens the broth.
- Full of flavor: Garlic, paprika, onion, and pepperoni create a delicious combination.
- Easy to customize: Replace pepperoni with bacon or leave it out for a simpler chicken soup.
- Perfect for meal sharing: This recipe makes four generous servings.
Ingredients for Cassava Soup with Chicken
- 1 kg cassava, peeled and chopped
- 500 g chicken
- 1 onion, chopped
- 1 pepperoni sausage, or 100 g bacon
- 5 garlic cloves, crushed
- 2 tablespoons olive oil
- 2 teaspoons paprika or annatto powder
- Black pepper, to taste
- Salt, to taste
- Fresh chives or cilantro, chopped
- Water, as needed
How to Make Cassava Soup with Chicken
Step 1: Season the Chicken
Place the chicken in a bowl and season it with one crushed garlic clove, one teaspoon of paprika, salt, and black pepper. Mix well so the seasoning coats the chicken evenly.
Step 2: Brown and Cook the Chicken
Heat the olive oil in a pressure cooker over medium heat. Add the seasoned chicken and brown it on all sides to develop a deeper flavor.
Add enough water to cover the chicken, close the pressure cooker, and cook for approximately 15 minutes after it reaches pressure. Follow your pressure cooker’s instructions and ensure the chicken is fully cooked before removing it.
Transfer the chicken to a plate and shred it using two forks. Reserve the cooking liquid for the soup.
Step 3: Cook the Cassava
Add the peeled, chopped cassava to the chicken broth in the pressure cooker. Season with a little salt and add water if needed to cover the cassava.
Close the cooker and cook for approximately 15 minutes after it reaches pressure, following the manufacturer’s instructions. The cassava should be very soft and easy to mash.
Important tip: Remove the tough central fibre from the cassava when preparing it. Always peel cassava thoroughly and cook it completely before eating.
Step 4: Blend the Cassava
Turn off the heat and allow the pressure cooker to depressurize safely according to its instructions before opening it.
Blend the cooked cassava with its broth using an immersion blender until smooth and creamy. Alternatively, let the mixture cool slightly and blend it in batches in a suitable blender.
Add a little water or broth if the mixture is too thick. Set aside while you prepare the remaining ingredients.
Step 5: Fry the Pepperoni and Aromatics
Cut the pepperoni sausage or bacon into small pieces. Place it in a separate skillet over low to medium-low heat and cook until golden and lightly crisp.
Add the chopped onion and the remaining four crushed garlic cloves. Sprinkle in the remaining teaspoon of paprika and a little black pepper. Cook until the onion softens and the garlic becomes fragrant.
If using lean bacon or pepperoni that releases very little fat, add a small amount of olive oil as needed.
Step 6: Combine the Soup
Return the blended cassava mixture to the pot. Stir in the shredded chicken and the pepperoni mixture.
Add extra water or reserved chicken broth gradually until the soup reaches your preferred consistency. Bring it to a gentle boil, stirring occasionally to prevent the thick cassava mixture from sticking to the bottom.
Taste and adjust the salt and pepper. Once everything is hot and well combined, turn off the heat.
Step 7: Garnish and Serve
Stir in the chopped chives or cilantro. Ladle the hot cassava soup with chicken into bowls and sprinkle a little more fresh herbs on top.
Serve immediately with toasted bread, garlic toast, or your favourite side dish for a comforting homemade meal.
Tips for the Best Cassava Chicken Soup
- Choose good-quality cassava: Fresh cassava that cooks until tender gives the soup its best texture.
- Brown the chicken first: This adds extra flavor to the broth.
- Blend carefully: Add liquid gradually to achieve a creamy consistency without making the soup too thin.
- Control the thickness: Cassava thickens the soup as it stands, so keep some extra broth available for reheating.
- Adjust the smoky flavor: Use pepperoni for a bold taste or bacon for a slightly different flavor.
- Finish with fresh herbs: Chives and cilantro brighten the rich, savory broth.
What to Serve with Cassava Soup
Cassava soup with chicken is filling enough to serve on its own, but it also pairs beautifully with:
- Toasted bread or garlic bread
- Homemade bread rolls
- A fresh green salad
- Lightly seasoned vegetables
How to Store and Reheat
Allow leftover soup to cool promptly, then transfer it to an airtight container and refrigerate for up to 3–4 days.
To reheat, place the soup in a saucepan over medium-low heat and stir frequently. Add a little water or chicken broth because the cassava mixture may thicken in the refrigerator. Heat until steaming hot throughout.
For longer storage, freeze the soup in individual portions for up to 2–3 months for best quality. Thaw in the refrigerator before reheating. The texture may change slightly after freezing, so stir well as it warms.
Frequently Asked Questions
Can I make cassava soup without pepperoni?
Yes. You can replace the pepperoni with bacon, omit it entirely, or add extra herbs and spices for flavor. The soup will still be delicious with chicken and cassava.
Can I use chicken thighs instead of chicken breast?
Absolutely. Boneless chicken thighs are particularly flavorful and work well in this recipe. Bone-in pieces can also be used, but remove all bones before shredding the chicken.
How do I make cassava soup creamier?
Blend the cooked cassava thoroughly and gradually adjust the amount of broth. For a thicker soup, use less liquid; for a lighter broth, add more.
Is cassava soup suitable for preparing ahead?
Yes. You can prepare it a day ahead and refrigerate it. The soup will usually become thicker as it rests, so add a little broth when reheating.
What is the difference between cassava and manioc?
Cassava and manioc are two names for the same root vegetable. It is also known as yuca in some countries and is widely used in soups, stews, and other traditional dishes.
Final Thoughts
Cassava soup with chicken and pepperoni is a comforting homemade recipe that combines tender shredded chicken, creamy cassava, and smoky, savory flavors in every spoonful. With simple ingredients and a few easy preparation steps, you can make a hearty meal for the whole family.
Prepare a pot today, garnish it with fresh herbs, and enjoy it with warm toasted bread for a delicious and satisfying dinner.
