A 3- to 3½ -pound chicken, cut into 6 to 8 serving pieces
3 quarts freshly made beef stock or 6 cups canned beef broth combined with 6 cups water
4 large tomatoes, peeled, seeded and coarsely chopped (see Sopa de Gandules), or 2 cups chopped drained canned tomatoes
2 medium-sized ears fresh or frozen corn, cut into 3-inch rounds
2 medium-sized yams (about 1 pound), peeled and cut crosswise into ½-inch-thick slices
2 small boiling potatoes, peeled and cut into ½-inch-thick rounds
¼ pound West Indian pumpkin or Hubbard squash, peeled and cut into ½-inch dice (about 1 cup)
½ cup fresh or frozen green peas
2 small fresh hot chilies, stemmed, seeded and thinly sliced
1 tablespoon salt
Freshly ground black pepper
2 tablespoons finely cut fresh chives
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How To Cook:
1. Combine the chicken and fresh stock (or canned beef stock and water) in a heavy 6- to 8-quart casserole and bring to a boil over high heat.
2. With a large spoon, skim off the foam and scum as they rise to the surface. Reduce the heat to low, cover partially, and simmer for 45 minutes.
3. Skim as much fat from the soup as possible, then add the tomatoes, corn, yams, boiling potatoes, pumpkin (or squash), peas, chilies, salt and pepper.
4. Bring the "saucochi" to a boil again, reduce the heat and simmer partially covered for about 20 minutes longer; or until the chicken and vegetables are tender but still intact.
5. Taste the soup for seasoning and stir in the chives. Serve at once from a heated tureen or individual soup plates.
