81. Chicken and Vegetable Soup

• April
• 2

11:48 am Bird of a kind, Dinner, Home Cooking, Lunch Time, One pot dinner, Quick n' Easy

I am a soupy kinda person, especially with noodles. The husband is not, but Pumpkin is, too! Yeay! Trying to cook for Pumpkin and us could be a challenge sometimes. Sometimes, not all the times, so I should be thankful, yes?

This is what I would cook for both me and Pumpkin. Both of us would enjoy this very much, while I would cook another side vegetable dish and a spicier meat/chicken dish for the husband.

Everyone would have their own version of chicken and vegetable soup. And most probably, my recipe would be quite similar to lot of other soup recipes out there. Nevermind that… because this is how I do it…

And oh, this I would serve with plain boiled rice.

CHICKEN AND VEGETABLE SOUP

Ingredients

• 300 g chicken wings, cut into wings and drumettes
• 2 medium carrots — cut into desired shapes
• 2 medium potatoes - quartered
• 3 stalk celery — sliced quite thinly
• 2 tomatoes - quartered

• 2 shallots - sliced thin
• 3 garlic — crushed
• 2″ garlic - smashed with the back of the knife
• 1 Cinnamon stick
• 2 star anise

• 3 TB oil
• 500ml hot boiling water
• Salt and pepper to taste

Method

1. Heat the oil, and saute shallots, garlic, ginger, cinnamon and star anise. Stir till fragrant (till opaque), then add the boiling water. Add some salt by this point.
2. Let the soup come to a boil, then add the chicken pieces and potatoes, and cover. When it comes to a second boil, add the carrots. Adjust seasoning.
3. Then when carrot and potatoes are tender, add celery and tomatoes. Stir, then take off heat immediately.