Soothing Hawaiian Chicken Papaya Soup Recipe

5 from 2 votes

Soothing Hawaiian Chicken Papaya Soup Recipe

Get a taste of Hawaii in your own kitchen! Whether to soothe a sore throat or lessen the shivers from winter’s chill, this Soothing Hawaiian Chicken Papaya Soup Recipe is the one to do it. This recipe beholden powerful nutrient-dense ingredients like papaya and watercress to strengthen any that consume it. Strengthen your immune system and empower your tastebuds with this enigmatic, flavorful, and soothing soup!

Prep Time20

Cook Time50

Total Time1 10

Course: Soup

Cuisine: American

Keyword: hawaiian chicken papaya soup recipe, How do you cut a Hawaiian papaya?, How do you know when a Hawaiian papaya is ripe?, What does Hawaiian papaya taste like?

Servings:

Calories: 150kcal

Author: Ania Cooking Recipes

Equipment

Measuring Utensils
Measuring Cup
Cutting Board
Chef’s Knife
Large Pot

Ingredients

2 Tablespoons Oil
1 Pound Chicken Thighs Boneless, Skinless
1 Papaya Peeled, Seeded
2 Quarts of Chicken Broth
2 Tomatoes
2 Garlic Cloves Chopped
1 Yellow Onion Sliced
1 Cup Watercress
1 2- Inch Fresh Ginger Peeled
Fish Sauce To Taste
Fresh Calamansi To Taste
Fresh Lime Juice To Taste

Instructions

Before starting any of the other steps, prepare the veggies. Use the cutting board and Chef’s knife to prepare the veggies.
First, start with the yellow onion. Cut off the ends of the onion, then cut the onion lengthwise down the center. Peel the outer skin off. Face the larger cut portion of the onions down, then evenly slice the onion. Set aside.
Next, move on to the fresh ginger. Use a knife, potato peeler, or metal spoon to peel the skin off of the fresh ginger root. Then, thinly slice the ginger into even strips. Set aside.
Now, prepare the garlic cloves. Peel the two garlic cloves. Then, chop the garlic cloves. Set aside.
Peel the papaya. Slice the papaya lengthwise down the center. Use a spoon to remove the seeds. Cut the papaya into 1-inch pieces. Set aside.
On the cutting board, cut both of the tomatoes into 1-inch pieces. Set aside.
Rinse and trim the ends of the watercress. Chop widthwise to cut into biteable pieces. Set aside.
Set the large pot on a burner. Raise the heat medium-high. Add the oil, coating the bottom of the pot.
Once the oil starts to simmer, add the sliced onion. Stir. Cook until the onions are almost clear.
While the onions are cooking, it’s time to cut up the chicken thighs. On the cutting board, use the Chef’s knife to remove excess fat. Cut the chicken into 1-inch pieces.
Once the onion is cooked, add the cut-up chicken pieces to the pot. Stir. Cook the chicken until the pieces are slightly browned.
Now that the chicken is cooked, it’s time to add in other ingredients. Add the chicken stock, garlic cloves, and ginger to the pot. Stir the contents to combine them together. Raise the heat to bring the pot’s contents to a boil. Once it reaches a boil, lower it to a simmer and cooks for 30 minutes.
After the pot’s contents have cooked for 30 minutes, add in the chopped papaya. Stir the contents. Cook until the papaya is tender.
Now that the papaya is cooked, drop in the tomatoes and watercress. Cook until soft.
Taste can be adjusted for this recipe by adding fish sauce, lime juice, or calamansi juice (or a combination of the three). Serve warm and enjoy!

Notes

Other options besides watercress include swiss chard, collard greens, kale, and spinach.

Nutrition