Ingredients for Chicken And Chayote Soup
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons cooking oil
- 1 tablespoon minced ginger
- 2 cloves minced garlic
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium chayote squash (about 1 lb)
- 2 tablespoons fish sauce (optional)
- squeeze of lime juice (optional)
- cooked rice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken And Chayote Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chicken And Chayote Soup
- Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces.
- Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat.
- Brown the chicken pieces, along with 1 tablespoon minced ginger and 2 cloves minced garlic. Cook until chicken is lightly browned.
- **Caution:** Monitor closely to prevent garlic from burning.
- Add 6 cups chicken broth, 1 teaspoon salt (or 2 tablespoons fish sauce), and 1/2 teaspoon black pepper to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until chicken is very tender.
- While the chicken simmers, peel 1 medium chayote squash (about 1 lb), remove the seed, and cut into 1-inch cubes.
- Add the chayote cubes to the pot with the chicken. Continue to simmer for another 15-20 minutes, or until the chayote is fork-tender.
- Taste and adjust seasoning as needed. (Optional: Add a squeeze of lime juice before serving.)
- Serve hot over cooked rice. Makes 6 servings.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
12g
Fat
17g
Carbs
2g
