How to Make Vegetable Chicken Soup

 Homemade Vegetable Chicken Soup
Homemade Vegetable Chicken Soup  時菜雞湯

There is no right or wrong when it comes to making chicken soup, everybody has a family recipe making chicken soup. Some people like hearty soup with lots of meat and starch such as beans, pasta or potatoes. I like soup with plenty of liquid. The delicious broth is what I like the most in a soup. There are all kinds of recipes for making good soup, I especially like the Chinese style broth soup. But after years of home cooking, I realized what I can cook is limited to what I can find in the stores. Now I only use fresh ingredients that are available all year round locally. No more driving long trips to Chicago.

This is a well balanced healthy vegetable soup, easy to make and tastes good. Don’t get intimated by the recipe. You can skip or substitute any ingredients, make the soup your own way or use a fancy cooker. I am old school, I do things the hard way.

 

How to Make Delicious Vegetable Chicken Soup  時菜雞湯

 Use fresh ingredients.
Use fresh ingredients only.
 Saute onion and chicken first if possible. Put all the ingredients in a big pot.
Saute onion, ginger, celery, garlic and chicken first if possible. Put all the ingredients in a big pot.
 Add chicken broth and water. Skim off foams and fat.
Add chicken broth and hot water, bring to a boil. Skim off foams and fat.
 No more excess foams and fat on top.
No more excess foams and fat on top, looks much better.
 Cover the pot, cook on medium heat, stirring occasionally.
Cover the pot, leave a small gap. Cook on medium heat, stir occasionally.
 After cooking for almost an hour, the soups is mellowed and delicious.
After cooking for about an hour, the soup is mellowed and delicious. Add a little bit of salt if necessary.

 

Print recipe:

Vegetable Chicken Soup 時菜雞湯

  • Servings: 4 to 6 | Recipe by Leslie at Soups Ahoy
  • Print

Veggie Soup pic9 print

Ingredients and Instructions

2 to 3 chicken thighs, skinless, cut into small pieces
2 chayote squash, 2 regular carrots, peeled, cut into small chunks
3 Roma tomatoes, 2 white potatoes, cut into small pieces
2 stalks celery, 3 cloves garlic, 1 large onion, chopped
1 tablespoon chopped fresh ginger
1 carton (32 oz) low sodium chicken broth
5 to 6 cups hot water needed for the soup

 

Lightly season chicken with salt and black pepper, 1 teaspoon Chinese wine and 1/2 teaspoon cornstarch, mix well. Slightly brown the chicken in a frying pan until fragrant. Add 1 tablespoon chopped onion, stir, stir, dish up and put aside.

Add oil in a large pan or soup pot, wait until hot. Saute onion, celery, garlic and ginger, add a pinch of salt, cook until fragrant. Add chayote squash and carrots, tomatoes and potatoes, also add a little salt, black pepper, stir and cook a few minutes. Return chicken, mix with vegetables, cook 5 more minutes. Add chicken broth and hot water as needed for the soup. Bring to a boil, skim off extra fat and foams surfacing on top.

Cover the pot, leave a small gap. Cook on medium heat for 45 minutes until vegetables soften and soup mellowed. Stir as needed.

This is a great everyday soup. The healthy nutrients are good for you in the cold or hot weather. A big bowl of delicious, comforting vegetable chicken soup keeps the doctors away.

 


 

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https://soupsahoy.wordpress.com/2016/07/15/how-to-make-vegetable-chicken-soup/

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