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.
⅙ soup + ½ cup rice
Cook time: 45min
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)
- 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).