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Gingered Chicken Soup With Papaya Recipe
|Chicken breasts||2 Pound, skinned (Skinned And Boned)|
|Pepper white||1⁄2 Teaspoon|
|Lime juice||1 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Minced ginger root||4 Teaspoon|
|Water||3 Cup (48 tbs)|
|Papaya||1 Pound, peeled, seeded, and cut into 1-inch pieces (1 Small Sized One)|
Serving size: Complete recipe
Calories 1530 Calories from Fat 375
% Daily Value*
Total Fat 42 g65%
Saturated Fat 7.2 g36%
Trans Fat 0.2 g
Cholesterol 526.2 mg
Sodium 2550.8 mg106.3%
Total Carbohydrates 66 g21.8%
Dietary Fiber 11.5 g46.1%
Sugars 32.5 g
Protein 215 g429.8%
Vitamin A 103.3% Vitamin C 515.5%
Calcium 26.7% Iron 44%
*Based on a 2000 Calorie diet
Season all sides with salt, pepper, and lime juice.
Set aside briefly.
Pour oil into a heavy frying pan and place over medium-high heat.
When the oil is hot, add the onion and garlic.
Saute, stirring constantly, until onions are golden and garlic is crisp.
Add the chicken and minced ginger.
Continue sauteeing, stirring constantly, until chicken has whitened.
Transfer sauteed ingredients to a saucepan and add 3 cups water.
Bring soup to a boil, cover, lower the heat, and simmer until chicken is tender, about 15 minutes.
When chicken is tender, add the diced papaya and simmer 5 to 6 minutes longer.
Correct seasonings, to taste.