Hi, friends! My grandmother added vegetables to soup according to how long they took to soften, and that keeps this pot from turning to puree. Chicken, potato, carrot, chayote, and zucchini cook in stages for a clear, flavorful broth. Cut similar-size pieces and save the delicate zucchini for the end.
- Prep
- 20 minutes
- Cook or chill
- about 35 minutes
- Yield
- 6 servings
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Soup
- 500 g boneless skinless chicken breast or thighs, diced (about 1.1 lb)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 2 potatoes, diced
- 2 carrots, sliced
- 1 chayote, peeled if needed and diced
- 1 small zucchini, diced
- 1.5 liters hot water or homemade broth (about 6⅓ cups)
- Salt, pepper, paprika, parsley, and scallions to taste
How to make it
- Cut vegetables into 1.5–2 cm (½–¾ inch) pieces. Use separate raw-chicken tools and wash hands and surfaces.
- Heat the olive oil and brown chicken in two batches. Move to a plate; it will finish cooking in the soup.
- Soften the onion and garlic, then add tomato and paprika. Cook into an aromatic base.
- Return the chicken with the hot water or broth, potato, carrot, and chayote. Season lightly and simmer with the lid partly open for about 20 minutes.
- Add zucchini and simmer another 8–10 minutes until tender. Check the chicken’s thickest pieces for 165°F.
- Adjust salt and pepper, add the fresh herbs, and rest briefly before serving.
Small details that help
Chayote is a mild squash available in many U.S. produce departments and Latin groceries. If you substitute another squash, adjust when it enters the pot: tender zucchini needs less time than chayote. Browned chicken and cooked tomato build flavor; reduce added salt if using salted broth.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
How can I thicken the soup?
Mash a few potato pieces against the side of the pot while leaving the others whole.
Can I use store-bought broth?
Yes. Check sodium and adjust added salt at the end.
Can I refrigerate the whole hot pot?
Divide into shallow containers for prompt cooling rather than leaving a large pot on the counter.