Easy Creamy Chicken soup with Chayote (sayote) and Carrots

My favorite soup to make, especially when I have no ingredients at home, is a "whatever's-in-the-fridge" soup. It's a great way to use up leftover vegetables and proteins, and it's always different, which keeps it interesting.

  • Soup bowl
  • Pasta steamer
  • 1/4 of Chicken thigh fillet
  • 1 carrot
  • 1 chayote
  • 1 pack of macaroni pasta
  • 3 tablespoons butter
  • 4 cloves garlic (minced or chopped)
  • 1 cup finely diced onion
  • minced 3/4 pound ground pork
  • 1 canned all-purpose cream (in this video, I used cowhead all-purpose cream)
  • 1 tablespoon chili garlic sauce
  • 4 cups of water
  1. Step 1
  2. Heat a cooking pan and add butter make sure not to overcook the butter
  3. Add garlic and onions and cook until it turned lightly brown
  4. Put the chicken fillet breasts and cook for about 5 minutes
  5. Sprinkle some salt and ground black pepper and slowly stir it
  6. Step 2
  7. Put in the carrots and chayote and simmer for 3 minutes
  8. Add the pre-cooked elbow macaroni pasta and let it simmer while stirring once in a while
  9. Add the all-purpose cream and stir it gently
  10. Let it simmer for 3 minutes

I didn’t have any leafy vegetables in my pantry, so I used chayote to add some green color to this recipe. It turned out so yummy! Serve it topped with toasted garlic or chili flakes, enjoy!

chicken, soup

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