Chayote Chicken Soup
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Ladle
- Measuring cups and spoons
Ingredients
- 1 lb chicken thighs or breast boneless and skinless
- 2 medium chayote's peeled, seeded, and diced
- 1 large onion chopped
- 3 cloves garlic minced
- 1 large carrot sliced
- 2 stalks celery chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 cups chicken broth low sodium preferred
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
Instructions
Step 1: Prepare The Ingredients
- I start by gathering all my ingredients. I dice the chayote, chop the onion, garlic, and other vegetables, and set them aside.
Step 2: Sauté The Vegetables
- In a large pot or Dutch oven, I heat the olive oil over medium heat. Once the oil is hot, I add the chopped onion, garlic, carrot, and celery. I sauté these vegetables until they’re softened and fragrant, about 5 minutes.
Step 3: Add The Chicken And Seasonings
- Next, I add the chicken thighs or breast to the pot, seasoning them with cumin, oregano, salt, and pepper. I cook the chicken for about 5-7 minutes, turning occasionally to ensure they brown slightly on all sides.
Step 4: Add The Broth And Chayote
- I pour in the chicken broth and bring the mixture to a boil. Once boiling, I reduce the heat to low and add the diced chayote. I cover the pot and let the soup simmer for about 30 minutes, allowing the flavors to meld beautifully.
Step 5: Shred The Chicken
- After 30 minutes, I carefully remove the chicken from the pot and shred it using two forks. I then return the shredded chicken to the pot and let the soup simmer for an additional 10 minutes.
Step 6: Final Touches
- Once everything is cooked through and the chayote is tender, I taste the soup and adjust the seasoning if necessary. Finally, I remove the pot from the heat and get ready to serve.
Notes
For a gluten-free version, ensure that the chicken broth you use is certified gluten-free. I often opt for homemade broth to control the ingredients and flavor, ensuring that my soup is both delicious and suitable for dietary needs.