Chicken and Papaya Soup
A light yet hearty chicken soup simmered with fresh papaya, carrots, and herbs, bringing a perfect balance of flavor and nutrition. This wholesome Filipino-inspired dish is packed with protein, vitamins, and antioxidants, making it an easy and comforting meal for any day of the week.
Equipment
- 1 large soup pot (6–8 quarts)
- 1 Wooden spoon (for stirring)
- 1 chef’s knife (for chopping)
- 1 cutting board
- 1 measuring spoon set
- 1 measuring cup set
Ingredients
- 2 lbs chicken pieces legs, breasts, or quarters
- 1 medium papaya peeled, seeded, and cubed
- 3 medium carrots peeled and sliced
- 1 large onion peeled and quartered
- 1 medium tomato peeled and diced
- ½ head cauliflower cut into florets
- 3 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
- Juice of 1 lime
- 8 cups water or enough to cover ingredients
- 2 tablespoons olive oil
- ½ bunch fresh cilantro chopped
- ½ bunch fresh parsley chopped
- 3 chicken consommé cubes
Instructions
- Prepare and Organize Ingredients: Begin by gathering all your ingredients so the cooking process runs smoothly. Peel and cube the papaya, slice the carrots, quarter the onion, and dice the tomato. Trim the cauliflower into bite-sized florets, and mince the garlic. Chop the fresh cilantro and parsley but keep them aside for later. This preparation step ensures you can move seamlessly from one stage of cooking to the next without pausing to chop or measure.
- Heat Oil and Brown the Chicken: Place a large soup pot (6–8 quarts) over medium heat and pour in the olive oil. Once the oil is hot but not smoking, carefully add the chicken pieces in a single layer. Sear them for about 3 minutes per side, or until lightly golden brown. Browning adds depth of flavor to the broth and prevents the chicken from tasting flat. Avoid overcrowding the pot—cook in batches if necessary.
- Sauté Aromatics for Base Flavor: Once the chicken is lightly browned, add the quartered onion and minced garlic directly to the pot. Stir frequently and cook until the onion becomes soft and translucent and the garlic is fragrant, usually about 2–3 minutes. This aromatic foundation infuses the broth with a savory undertone that complements the sweetness of the papaya later on.
- Melt in the Consommé Cubes: Add the chicken consommé cubes to the pot. Use your spoon to crush them against the sides while stirring into the hot oil and aromatics. This step helps dissolve the cubes evenly, releasing concentrated chicken flavor into the base of your soup before liquid is added. Stir for about 1 minute to let everything blend together.
- Incorporate Vegetables and Seasonings: Now add the diced tomato, carrots, cauliflower florets, cubed papaya, dried oregano, dried thyme, salt, and black pepper. Gently stir so the vegetables and seasonings coat evenly with the aromatic base. This early layering of ingredients allows the vegetables to begin softening and absorb savory notes before simmering.
- Add Water and Begin Simmering: Pour in 8 cups of water, or enough to fully submerge all the ingredients. Stir gently to combine, then cover the pot with a lid. Increase the heat to high and bring the mixture to a rolling boil. Once it boils, reduce the heat to low to maintain a steady simmer. Simmering slowly allows the flavors to meld together while keeping the chicken moist and tender.
- Enhance with Fresh Herbs: After the soup has been simmering for about 10 minutes, stir in the freshly chopped parsley and cilantro. These herbs brighten the flavor of the broth, balancing the richness of the chicken and the mild sweetness of papaya. Cover the pot again and allow the soup to continue simmering gently for another 20 minutes.
- Remove and Shred the Chicken: At the 30-minute mark, carefully lift the chicken pieces out of the pot using tongs or a slotted spoon. Place them on a cutting board and let them cool slightly until safe to handle. Using clean hands or two forks, shred the meat into bite-sized strips, discarding any skin or bones if desired. This step makes the chicken easier to eat and distributes it evenly throughout the soup.
- Return Chicken and Final Simmer: Transfer the shredded chicken back into the soup pot. Stir well so the chicken blends into the broth with the vegetables and herbs. Let the soup simmer uncovered for an additional 5 minutes. This final simmer ensures that the chicken soaks up the seasoned broth and that the soup develops a fully balanced flavor.
- Add Citrus and Serve Hot: Turn off the heat and squeeze the juice of one lime directly into the soup, stirring well to incorporate. The lime adds a refreshing brightness and cuts through the richness of the broth, leaving a clean finish. Taste and adjust seasoning with extra salt or pepper if needed. Ladle the hot Chicken and Papaya Soup into bowls, garnish with extra fresh herbs if desired, and serve immediately for a nourishing, flavorful meal.
Notes
- Browning the chicken first adds a deeper, richer flavor to the broth.
- Fresh papaya is essential; underripe papaya holds its shape better in soup.
- Don’t skip the lime juice—it brightens the dish and balances the savory flavors.
- Chopping vegetables into uniform sizes ensures even cooking.
- Fresh herbs (cilantro and parsley) should be added near the end for maximum flavor.
- For a lighter broth, you can reduce or skip the consommé cubes.
- Shredding the chicken before serving makes it easier to eat and enjoy.
- Leftovers taste even better the next day as the flavors continue to develop.
- This soup is naturally gluten-free and can be easily adapted for low-sodium diets.
- Serve as a standalone meal or pair with steamed rice for extra heartiness.