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.
Equipment
- Soup bowl
- Pasta steamer
Ingredients
- 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
Instructions
- Step 1
- Heat a cooking pan and add butter make sure not to overcook the butter
- Add garlic and onions and cook until it turned lightly brown
- Put the chicken fillet breasts and cook for about 5 minutes
- Sprinkle some salt and ground black pepper and slowly stir it
- Step 2
- Put in the carrots and chayote and simmer for 3 minutes
- Add the pre-cooked elbow macaroni pasta and let it simmer while stirring once in a while
- Add the all-purpose cream and stir it gently
- Let it simmer for 3 minutes
Video
Notes
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!
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