Soup ¦ Chicken Chayote ¦ » [20 Oz.] 2009.10.03-S Recipe

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Soup ¦ Chicken Chayote ¦ » [20 Oz.] 2009.10.03-S
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Ingredients:

Directions:

  1. Wash and core all tomatoes, cut small x on bottom for easier skinning.
  2. Blanch tomatoes for at least 1 minute in boiling water, immediately plung into ice bath in sink.
  3. Remove tomato skins and cut in eighths into a large bowl. Set aside.
  4. Trim basil leaves off stems, chop into separate bowl. Set aside.
  5. Cut up in bite sized pieces the carrots, celery, bell peppers and onions (keep separate from other veggies). Set aside.
  6. Using a pre-roasted chicken, remove the meat from the bones, separating the dark from the light. Keep the drumstick and thigh bones. Set aside.
  7. Now, using a large stainless steel pot, add the olive oil. When heated add the dark chicken meat (chopped), 1/2 of the chopped onions, garlic, 1/4 cup basque norte marinade and 1 cup basil. Lightly sautee in oil until golden brown.
  8. Add to pot half of the tomatoes, half the chicken broth, 1/3 of the remaining basil, 1/3 of the bell peppers, carrots and celery, plus the chicken leg bones, mushrooms, all of the grains, 4 tbsp bullion, soy sauce and seasonings.
  9. Bring to boil. Reduce heat to low and simmer for about 1 hour or until grains are tender.
  10. Meanwhile chop into bite-size pieces the chayote, zucchini, eggplant and okra into separate bowl. Set aside.
  11. When grains are tender, add the remaining carrots, celery and onion. Increase heat to medium. Simmer for about 10 minutes more.
  12. Add White Chicken Meat (chopped), the remaining tomatoes, bell peppers, all of the chayote, zucchini, eggplant, okra, corn and black beans. Turn heat up to med-high.
  13. Take soup's temperature, when it reaches just above 165 degrees for at least one minute turn off the heat. Mixture will be thick.
  14. Ladel half the soup mixture into second large stainless steel pot.
  15. Add and stir in to both pots all remaining basil and sesame seeds.
  16. Add to both pots COLD water to thin broth as desired. (This immediately begins to cool the soup helping to preserve the veggies freshness.)
  17. Taste the soup. Add additional chicken bouillon and seasoning if necessary.
  18. Add Basque Norte Marinade (about 1/2 cup).
  19. Sit covered for 10-15 minutes before serving.
  20. Ladle all of the soup into 20 oz. Ziploc containers for freezing and serving. (Leaving soup in the pot too long causes everything to overcook and get mushy, so get it out of the pot as soon as possible to cool.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6462.88 Kcal (27059 kJ)
Calories from fat 1418.51 Kcal
% Daily Value*
Total Fat 157.61g 242%
Cholesterol 21.62mg 7%
Sodium 25831.16mg 1076%
Potassium 31583.48mg 672%
Total Carbs 1061.05g 354%
Sugars 282.43g 1130%
Dietary Fiber 258.18g 1033%
Protein 260.11g 520%
Vitamin C 1723.4mg 2872%
Vitamin A 18.5mg 618%
Iron 247.8mg 1376%
Calcium 4707.7mg 471%
Amount Per 100 g
Calories 43.51 Kcal (182 kJ)
Calories from fat 9.55 Kcal
% Daily Value*
Total Fat 1.06g 242%
Cholesterol 0.15mg 7%
Sodium 173.92mg 1076%
Potassium 212.65mg 672%
Total Carbs 7.14g 354%
Sugars 1.9g 1130%
Dietary Fiber 1.74g 1033%
Protein 1.75g 520%
Vitamin C 11.6mg 2872%
Vitamin A 0.1mg 618%
Iron 1.7mg 1376%
Calcium 31.7mg 471%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 141.6
    Points
  • 159
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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