Best 3 Chicken Papaya Soup Recipes

Are you looking for an appetizing and nutritious way to enjoy chicken soup? If so, try creating a mouthwatering chicken papaya soup. This unique recipe combines the savory flavor of chicken with the sweet and tangy taste of papaya, creating a delightful balance of sweet, tangy, and succulent flavors. This soup is also packed with an array of beneficial nutrients, made even more delicious by the fragrant herbs and spices traditionally used. Continue reading to discover the secrets behind cooking the perfect chicken papaya soup.

Let's cook with our recipes!

CHICKEN SOUP WITH GREEN PAPAYA

Chicken Soup With Green Papaya image

Make and share this Chicken Soup With Green Papaya recipe from Food.com.

Provided by Ambervim

Categories Low Cholesterol

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs chicken pieces
1 teaspoon salt
1 dash pepper
3 tablespoons salad oil
1 teaspoon gingerroot, crushed
1 onion, sliced
30 ounces chicken broth
2 cups water
1 papaya, pared and seeded

Steps:

Season chicken with salt and pepper. In a large sauce pot, heat oil and brown chicken.
Add ginger and onion; cook until onion is transparent.
Add broth and water. Cover and simmer for 1 hour.
Peel papaya and cut into 2 x 2 1/2 inch pieces. Add papaya to soup and cook 5 to 10 minutes or until papaya is tender.

Nutrition Facts : Calories 394.9, Fat 25.3, SaturatedFat 6.2, Cholesterol 86.2, Sodium 948.4, Carbohydrate 16.4, Fiber 2.5, Sugar 11.4, Protein 25.3

PAPAYA SOUP

Papaya Soup image

Tinola, a Philippine papaya soup, inspired me to create this. The few recipes I found didn't have great reviews, so I revised one to make it vegetarian and to use some of my herbs and vegetables in my garden.

Provided by bandita

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 18

Ingredients

2 tablespoons coconut oil
1 small onion, chopped
¾ cup red bell pepper, chopped
6 fresh chives, chopped
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
3 fresh sage leaves, chopped
2 teaspoons thinly sliced fresh ginger
1 small hot chile pepper
1 (14 ounce) package firm tofu, drained and cut into 3/4-inch cubes
salt to taste
2 tablespoons vegetarian Worcestershire sauce
½ teaspoon lime juice
6 cups water
3 cubes vegetable bouillon
1 small green papaya, peeled and cut into chunks
1 bunch fresh spinach, trimmed
1 tablespoon fried onions, or to taste

Steps:

Heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. Cook and stir until garlic is fragrant, about 1 minute. Add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. Season with salt.
Mix Worcestershire sauce and lime juice into tofu mixture. Stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. Bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes.
Remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. Ladle soup into serving bowls and top with fried onions.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 16.7 g, Fat 13.8 g, Fiber 4 g, Protein 11.5 g, SaturatedFat 7.2 g, Sodium 330.2 mg, Sugar 5.9 g

CHICKEN AND CHAYOTE SOUP

Chicken and Chayote Soup image

This recipe is based on a Filipino recipe called chicken Tinola or chicken and papaya. The chayote is firmer than papaya and has a mild taste. chayote is also called pipinella.

Provided by Amy in Hawaii

Categories Poultry

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 -3 lb stewing chicken
2 tablespoons salad oil
2 tablespoons fresh gingerroot, peeled and crushed
1 garlic clove, peeled and crushed
4 cups chicken broth
2 teaspoons salt
1/8 teaspoon pepper
4 chayotes

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.

Tips

To tenderize the chicken, marinate it in a mixture of soy sauce, Shaoxing wine, and sesame oil for at least 30 minutes before cooking.
If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
If you don't have bamboo shoots, you can substitute water chestnuts or shiitake mushrooms.
To make the soup more flavorful, use a combination of chicken stock and water.
Season the soup to taste with salt, pepper, and Chinese five-spice powder.
Garnish the soup with chopped green onions, cilantro, and fried garlic.

Conclusion

Chicken papaya soup is a delicious and nutritious soup that is perfect for a cold day or when you're feeling under the weather. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and healthy soup, give chicken papaya soup a try.