I think chicken soup is one of those dish that taste even better the next day. The flavor seems to really seep into the other ingredients. We cook this soup last weekend, when I was not in the mood of spending too much time in the kitchen, grinding, cutting, washing, cooking. As you might have noticed, some of the recipes I have collected so far requires a lot of work, and sometimes they take up the whole Sundays.
I chopped up some vegetables into chunky pieces and some chicken breast. In general, soup that needs to be cooked longer than 20 minutes taste much better with bigger cut vegetables, since they don’t get soft and out of shape by the time the soup is all cooked.
I would have to say that I prefer my soup to be a bit greasy, since the chicken breast is just lean meat, I use some oil to lightly brown the ingredients before adding water. The spices used are whole spices, not ground, to keep the broth clean. They also lend mild fragrant to the soup, finely ground spices is usually too overwhelming, as what happens to a lot of other Indonesian soup dishes.
A bowl of chicken soup will never go wrong.
Chicken Soup with Fresh Spices
3 tablespoons cooking oil, canola or olive
1 onion, quartered
1 tomato, quartered
1 carrot, cut into bite sizes
1 potato, cut into bite sizes
2 stalks chinese celery
1/2 (165 grams) chicken breast, cut into bite sizes
1 litre water
1 cm fresh ginger, peeled and
1/4 fresh nutmeg
1 cardamom pod
2 cm cinnamon stick
1/4 teaspoon ground white pepper
1/2 teaspoon salt
Heat cooking oil in a stockpot. Stir-fry onion, carrots, potatoes and chicken quickly till slightly brown for 2 minutes, over high heat
Add water into the stockpot
Combine all the spices into a muslin bag or a tea-strainer and drop into the stockpot.
Season with salt and pepper
Let boil and add celery into the soup. Scoop up the floating stuff on the soup if you wish
Simmer for 15 minutes or till the vegetables soften. Remove the spices
Serve warm with rice or bread
Step by Step