Chayote Chicken Soup
Chayote squash, otherwise known as a vegetable pear, is a unique ingredient whose flesh is crisp like a water chestnut and easily absorbs the flavors of spices and herbs. Paired with the comfort of chicken soup, this dish is bound to become a regular go-to, one-pot meal for any occasion.
Makes
Serving size
Ingredients
2 tablespoons olive oil
½ teaspoon powdered ginger
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon black pepper, freshly ground
1 small (70 grams) onion, chopped
3 garlic cloves, minced
2-inch piece (100 grams) fresh ginger, julienned
18 ounces chicken thighs
2 cups vegetable broth, low sodium, gluten free, divided
1 medium (61 grams) carrot, peeled and sliced into half moons
2 small (400 grams) chayotes, peeled, cored and cut into half-moon slices
4 ounces (113 grams) spinach
3 cups jasmine rice, pre-cooked
2 Thai chilies, chopped (optional, not included in nutrient analysis)
Instructions
- Heat a stock pot over medium-high heat.
- Add olive oil, powdered ginger, cumin, coriander and black pepper and stir.
- Heat the spices gently until they incorporate into the oil; about 2 to 3 minutes.
- Add the onion and reduce heat to low. Cook 5 to 7 minutes, until the onion has softened.
- Add fresh garlic and ginger. Sauté on medium-low heat for 2 to 3 minutes until they are lightly browned.
- Increase heat to medium-high and add chicken. Sauté for approximately 10 minutes, stirring to cook evenly.
- Add 1 cup of the vegetable broth and cook for about 30 minutes.
- Add the final cup of vegetable broth along with the carrots. Increase heat and simmer for 5 minutes.
- Add the chayote and simmer for 10 minutes or until they are tender but not mushy.
- Add the spinach and simmer for 3 minutes more, until the greens wilt.
- Serve with Jasmine rice and chopped fresh Thai chilies (if using).
Cooking Tip
Chayote squash stays freshest when lightly wrapped and refrigerated for up to one week. Do not peel this squash until you are ready to use it.
Recipe Contributed by FamilyCook Productions
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