Chicken And Chayote Soup Recipes

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.

Steps:

• Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor.
• Remove and discard bay leaves and bacon and add chopped chayote. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.
• Puree in a blender until smooth. Strain back into pot, pressing with a ladle to extract all juices. Add cream or half and half. Bring to a boil and remove from heat. Serve immediately with lime wedges.

Steps:

• In a large soup pot over low heat, fry the bacon until almost all the fat is rendered, or melt the butter. Raise the heat to medium, add the onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the stock or water, bay leaves and potato and simmer until the potato slices are soft, about 20 minutes
• When the potato slices are soft, remove and discard the bay leaves and bacon. Add the chayotes and bring to a boil. Return the heat to medium and simmer, uncovered, until the chayotes are soft, about 15 minutes. Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender until smooth. As each batch is pureed, pour the puree through a sieve placed over a bowl, pressing with the back of a spoon to extract all the juices. Pour the puree back into the pot, add the cream or half-and-half and bring just to a boil. Taste and adjust the seasonings.
• Remove from the heat and ladle into warmed bowls. Slip a few lime slices into each bowl and serve hot.

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.

Steps:

• Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

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.

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.