Chicken and Chayote Soup
Warm up with a comforting bowl of Chicken and Chayote Soup, a flavorful and nourishing dish that’s perfect for any season. This hearty yet healthy recipe combines tender, shredded chicken thighs with the unique, crisp texture of chayote squash, paired with vibrant carrots, celery, and aromatic garlic in a savory, herb-infused chicken broth. Low in fat and packed with wholesome vegetables, this soup is simmered to perfection with a hint of dried thyme and bay leaves for a depth of flavor. Garnish with fresh cilantro and a squeeze of lime for a bright, tangy finish. Ready in just 1 hour and perfect for meal prepping or a weeknight dinner, this gluten-free soup is as delightful as it is simple. Whether you're seeking a cozy immune-boosting dish or a refreshing take on classic chicken soup, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 lb chicken thighs (bone-in, skinless)
- 2 medium chayote squash
- 1 medium onion
- 3 large garlic cloves
- 1 large carrot
- 2 medium celery stalks
- 8 cups chicken broth (low sodium)
- 2 cups water
- 2 leaves bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro (optional)
- 1 medium lime (optional, for serving)
Instructions
Prepare the vegetables: Peel the chayote squash, cut in half, and remove the seed. Dice into bite-sized cubes. Peel and dice the onion, slice the carrot into thin rounds, and chop the celery. Mince the garlic cloves.
In a large pot, add the chicken thighs, chicken broth, water, bay leaves, and dried thyme. Bring to a boil over medium-high heat.
Reduce the heat to medium-low and let the chicken simmer for 20 minutes, skimming off any foam or impurities that rise to the surface.
Remove the chicken thighs from the pot and set aside to cool slightly. Shred the chicken meat into bite-sized pieces, discarding the bones, and set aside.
Add the diced chayote, onion, garlic, carrot, and celery to the pot. Stir and let the soup simmer for 15 minutes or until the vegetables are tender but not mushy.
Return the shredded chicken to the pot and season with salt and black pepper. Simmer for another 5 minutes to heat through and blend the flavors.
Taste and adjust seasoning if necessary. Remove and discard the bay leaves before serving.
Ladle the soup into bowls and garnish with chopped fresh cilantro if desired. Serve with lime wedges on the side for a fresh, tangy kick.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3994 mg | 174% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 19.6 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 410 mg | 32% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2831 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
