Recipes: Chicken Veggie Soup

Yeah, yeah, I know, a really uninspiring name but that is essentially what it is. It is similar to ABC Soup with a few minor ingredient differences. I like making this soup because it’s quick (doesn’t require hours of simmer), easy (no fancy ingredients required), and the boys love it. Left over soup is also handy to have because the leftovers make a good lunch I can pack in the Bento Box for Hercules the next day. All I have to do is mix the soup with some rice and de-bone the meat I used to make the soup, and voila!

Veg Soup

Chicken Veggie Soup 

Ingredients

  • IKEA bowls of water
  • 1 MSG-free chicken stock cube
  • chicken bones or a Maryland (the thigh and drumstick of the chicken)
  • 1 carrot, peeled and sliced
  • 2 celery sticks, sliced
  • 1 onion, peeled and quartered
  • 1 tomato (optional)

Method

Add everything into a stock pot and bring to the boil. Reduce to a simmer and continue cooking for an hour or so.

Notes

  • If you don’t want too much oil floating around in your soup, skim it off before serving. Removing the skin and fat from your chicken will also help reduce the oil.
  • Before making any soup, the norm is to boil the meat in water for a few minutes to remove the “meat scum” (or albumin). After that, you wash the meat and put it back into fresh water. If you can’t be bothered, the easier way is to boil the meat in water, skim off the meat scum, then add your remaining soup ingredients. Chicken is generally more forgiving than pork because it doesn’t usually have as much “meat scum”.

Turning it into a Meal

  • Bento Lunch – If you want to use your soup to prepare a bento lunch box, you should opt for the Maryland rather than chicken bones so you can use the meat from the Maryland. Alternatively, you can dice some chicken, marinate them lightly with a bit of salt (or soy sauce), pepper, corn flour, and sesame oil, and chuck it into the soup when it’s boiling.
  • Congee – this is something I made for my grandfather (since my boys would never dream of eating gruel)… Using the leftover soup, I added a bowl of cooked rice, the carrots from the soup, and an egg. I cooked everything in a slow cooker for a couple of hours and then mashed the softened carrots into the mix. You can add soy sauce for a bit more flavour but I found I didn’t need to.

Congee