Chinese-Style Minestrone Soup
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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.