Chicken and Vegetables Soup

A homemade soup is always a good choice for the chilly days.


Click here to see the recipe in Portuguese


servings: 6

preparation time: 1 hour



1 large chicken breast

1 chopped onion

3 garlic cloves, minced

2 potatoes, peeled and chopped into small cubes

2 chayotes, peeled and chopped into small cubes

1 chopped tomato

2 tbs rolled oats

1 large carrot, grated

juice of 1 lime

1 tsp mustard

1 sprig of thyme

4 cups chicken broth (homemade or store bought)

2 tbs vegetable or olive oil

salt and black pepper to taste

chopped chives to taste (green onions or scallions)



1 – Rub the chicken with salt, pepper, lemon, thyme, and mustard.

2 – Heat 1 tablespoon oil in a large sauce pan and add the chicken. Cook for about 4 minutes on each side. Remove and set aside.

3 – Add 1 more tablespoon of oil to the pan and add garlic and onion. Sauté for 5 minutes.

4 – Add tomatoes, potatoes, and chayote. Mix well and cook for another 5 minutes.

5 – Place the chicken broth and taste. Add more salt if necessary.

6 – Add the rolled oats, stir, and reduce heat to medium-high.

7 – While the vegetables are cooking, chop the chicken breast into small cubes and place back into the pan.

8 – Stirring occasionally, cook until the vegetables are tender, but not too soft.

9 – Once you turn off the heat, finish with the grated carrots and chives.


Tips and Options:

  • Serve with a slice of mozzarella cheese on the bottom of each bowl. Or add grated Parmesan cheese.
  • Add other vegetables to the soup. Parsnip, squash, and zucchini are good options.
  • The rolled oats help to thicken the soup.


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