Best 4 Chicken And Chayote Soup Recipes

Indulge in the tantalizing flavors of Mexican cuisine with our diverse collection of chicken and chayote soup recipes. Experience the harmonious blend of tender chicken, crisp chayote squash, and an array of aromatic spices in these hearty and comforting soups. From the classic Caldo de Pollo con Chayote, where chicken and chayote are simmered in a flavorful broth, to the spicy and tangy Sopa de Pollo y Chayote en Salsa Verde, each recipe offers a unique culinary journey. Discover the smoky richness of Sopa de Pollo con Chayote al Chipotle, infused with the heat of chipotle peppers, or savor the creamy delight of Sopa de Pollo con Chayote y Elote, where corn adds a sweet and succulent touch. Whichever recipe you choose, these chicken and chayote soups promise a delightful symphony of flavors that will warm your soul and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND CHAYOTE SOUP

Chicken and Chayote Soup image

This recipe is based on a Filipino recipe called chicken Tinola or chicken and papaya. The chayote is firmer than papaya and has a mild taste. chayote is also called pipinella.

Provided by Amy in Hawaii

Categories Poultry

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 -3 lb stewing chicken
2 tablespoons salad oil
2 tablespoons fresh gingerroot, peeled and crushed
1 garlic clove, peeled and crushed
4 cups chicken broth
2 teaspoons salt
1/8 teaspoon pepper
4 chayotes

Steps:

Cut up chicken into serving size pieces.
Heat oil in a large pot or Dutch oven. Brown chicken, ginger and garlic. Be careful not to burn garlic.
Add broth, salt, and pepper.
Cover; simmer for 2-1/2 hours or until chicken is tender.
Peel chayote and remove seed. Cut chayote into one inch cubes. Add chayote to pot and cook until chayote is fork tender. (10-15 minutes).
Serve over hot rice in a bowl. Makes six servings.
Fish sauce can be substituted for salt or 2 green papayas can be substituted for chayote.

CHAYOTE SOUP

Chayote Soup image

Categories Soup/Stew Appetizer Sauté Low Fat Quick & Easy Tropical Fruit Hot Pepper Winter Healthy Cilantro Simmer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 scallions, minced
1 small garlic clove, minced
1/4 teaspoon minced small fresh hot green chile such as serrano or Thai, or to taste
1/2 tablespoon unsalted butter
1 1/2 lb chayotes* (2 to 3), peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups)
1/2 teaspoon salt
2 tablespoons finely chopped fresh cilantro
1 3/4 cups water
Garnish: fresh cilantro sprigs

Steps:

Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.
Stir in remaining tablespoon cilantro and purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.

FILIPINO CHICKEN CHAYOTE

Filipino Chicken Chayote image

This is a wonderful chicken ginger soup that is served with rice. This is a traditional filipino dish in my house.

Provided by Mebriella

Categories Chicken

Time 1h15m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs chicken breasts (or any part of the chicken you like)
4 cups chicken broth
4 tablespoons chopped ginger (you can add more or lessen the ginger to your taste)
1 tablespoon chopped garlic
3 -4 chayotes (peeled and cut into 1 inch cubes)
1 teaspoon salt
1/16 teaspoon Accent seasoning
1 cup chopped bok choy (optional, a few leaves used for garnish, doesn't add any flavor)

Steps:

In a large stock, add the cut up chicken, chicken broth, ginger, garlic, salt and Accent.
Bring to a boil and then simmer for 45 - 50 minutes.
Add the chayote and continue to cook for another 10-15 minutes, until the chayote is tender but not too mushy.
Stir in the bok choy if using.
Serve hot or on top of cooked jasmine rice.
CROCK POT METHOD:.
Add the cut up chicken, chicken broth, ginger, garlic, salt and Accent to the crockpot.
Cook on low for 6 hours or high for 3 hours.
Add the chayote and bok choy and cook for another 15-20 minutes until the chayote is tender.
Serve hot or on top of cooked jasmine rice.

Nutrition Facts : Calories 481.2, Fat 22.9, SaturatedFat 6.6, Cholesterol 145.3, Sodium 1487.2, Carbohydrate 12.6, Fiber 3.5, Sugar 3.6, Protein 54.4

CHAYOTE SOUP

Chayote Soup image

This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.

Provided by modestalmond

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 cubes chicken bouillon, crumbled
2 cups hot water
1 tablespoon unsalted butter
1 small yellow onion, minced
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
2 chayote squashes, peeled and cut into 1/2-inch pieces
2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
1 tablespoon chopped fresh cilantro

Steps:

Dissolve the bouillon in the hot water.
Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.
Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.7 g, Cholesterol 7.9 mg, Fat 3.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 2.5 g

Tips:

Select Fresh Ingredients: Choose fresh, tender chayotes that are firm and have a vibrant green color. Use organic, free-range chicken for a healthier and tastier soup.
Enhance Flavor with Aromatics: Don't skimp on aromatics like garlic, onion, and celery. Sauté them until fragrant to build a flavorful base for the soup.
Use a Variety of Cooking Methods: Combine simmering, sautéing, and roasting techniques to create a complex and layered flavor profile. Roasting the chayotes adds a smoky, caramelized flavor.
Season Wisely: Use a combination of salt, pepper, and herbs to enhance the natural flavors of the soup. Fresh herbs like cilantro, oregano, or thyme add a pop of freshness.
Adjust Consistency: Depending on your preference, you can blend a portion of the soup to create a smooth, creamy texture or leave it chunky for a rustic feel.
Serve with Accompaniments: Elevate the soup experience by serving it with crusty bread, a dollop of sour cream, shredded cheese, or a sprinkle of chopped nuts for added texture and flavor.

Conclusion:

This chicken and chayote soup is a delightful blend of flavors and textures that showcases the versatility of this unique vegetable. Whether you enjoy it as a comforting meal on a chilly day or as a light and healthy lunch, this soup is sure to satisfy. Experiment with different herbs and spices to create your own unique variations and make this recipe a staple in your kitchen.