Chinese-Style Minestrone Soup
Chinese Minestrone soup Recipe
Feel free to use more or less vegetable according to your liking. You can separate the chicken meat from the bones (it should fall off the bones easily especially if using a slow cooking) before serving.
- 1/2 chicken cut to big chunks, skin removed
- 1 chicken bone optional
- 1 hard (such as “Brastagi”) potato peeled and diced
- 1 onion diced
- 2 stalks celery diced
- 1 carrot peeled and diced
- 2 tomato cut to small wedges
- water (1.2 litres for stove top OR 800 ml for slow cooker) top up whenever needed
- sea salt to taste
First, blanch chicken and chicken bone in boiling water for 5 minutes, then rinse with cold water. Set aside.
Stove Top Method
Add 1.2 litres water, blanched chicken, onion, celery, carrot and tomato. Bring to a boil, then reduce to simmer for another 40 minutes. Keep warm in a thermal soup pot until serving.
Slow Cooker Method
In a crock-pot slow cooker, add 800 ml boiling water, blanched chicken, onion, celery, carrot and tomato. Cook at “High” for two hours (starting from the time when the soup starts bubbling, then set to simmer at “Low” or “Auto” for a few hours or until the chicken is tender and falls off the bones easily.
Tried your recipe with anchovies stock mixed w a can of chicken stock (no msg and preservative added)。Ii I used only1chicken thigh because my family are not fans of chicken in soup . It turned out great! Thanks in
I know this quest is abit dumb here but im really a noob. May i ask , After blanching the chicken for 5mins, do we add on 1.5litres of water or throw the water away?
throw away the blanching water. rinse the blanched chicken piece then add it with the 1.5 litres soup pot (along with the other ingredients) to cook the soup.