Roasted Chicken Bitter Melon Soup

Our vegetable garden is doing pretty good so far. We have been picking long beans, bitter melons, peppers and tomatoes. Lynard our home gardener installed an automatic watering system to keep the plants happy all season long. The golden jubilee yellow tomatoes are so pretty. It is nice to have a vegetable garden in the backyard.

Today I am making a bitter melon chicken soup which probably is not familiar to the older Chinese people. I purposely created this soup to take advantage of the vegetables in my garden. It turned out to be a well balanced delicious meal soup. It may seem redundant to add the egg drops since the chicken is already there, but that is the beauty of the soup. Not only the eggs add flavor and richness to the soup, you get tons of proteins and vegetables all in one bowl. It is a great soup for breakfast or lunch. It will keep you healthy and cool by eliminating fat and toxin in your body.

Every time I try to give bitter melons to my American neighbors, they always want to know how to cook it. This easy recipe is created for them as well. The ingredients are simple and the steps are easy to follow. This becomes my go-to soup in the summer.

Roasted Chicken Bitter Melon Soup

 

Roasted Chicken Bitter Melon Soup

  • Servings: 5 to 6 | Recipe by Leslie at Soups Ahoy
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Roasted Chicken Bitter Melon Soup

1 onion, 2 cloves garlic, 2 tablespoons ginger, chopped
1 small bitter melon, remove seeds, cut into slices
2 medium yellow or red tomatoes, diced
1 tray pack (6-8 oz) white mushrooms, sliced
4 cups low sodium chicken broth, 4 to 5 cups water
2 cups shredded chicken meat from store-bought roasted chicken
1 large egg, beaten to drizzle on soup when done, optional

 

In a hot pan with oil, saute onion, garlic and ginger. Add bitter melon, mushroom and tomato, add salt and black pepper as needed. Add chicken broth and water, bring to a boil, cover and cook on medium heat for 10-15 minutes, remove foams. Add chicken, bring to a boil, cook 5 more minutes.

Stir and drizzle eggs on top, let it set for 1 minute, gently stir. Taste it first, add salt if needed. This is a fast meal soup, serve as soon as it is done. It takes 20-30 minutes from start to finish. It will keep you healthy and cool by eliminating fat and toxin in your body.

The ingredients are simple and the steps are easy to follow. This becomes my go-to soup in the summer.

 


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