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Chicken Carrot Soup

Saturday, October 24, 2009

 

 

 

Cooked chicken soup last evening and it was a great hit with my family. They empty the whole pot of soup when most of the time there were leftover. I was surprise! Dad, who rarely enjoy soup even said that it was delicious, and sis who always demand that soup to be served for dinner had seconds too!

Personally, i have to say that i too prefer soup cooked with chicken. They just seems to produce a more aromatic flavour that is addictive. Is that what people called the “Chicken Soup for the Soul”? On the first taste, you just go “Ahhhhh…..”. Hahaha, i’m afraid i’m being fanciful.

Again, i used chicken wings for the soup as i’m clueless with a whole chicken. I don’t know how to handle it, just thinking about chopping it gives me headache.

 Hehe, to be truthful, i’m terribly terrified of chicken head and legs. They gives me the creeps, especially the legs. How anyone will willingly eat it is beyond me.

  Photobucket

 

 

 

Chicken Carrot Soup

 

Ingredients:

900 ml                   water

300 g                      chicken wings

150 g                        carrot, deskined and cut

80 g                          Chinese cabbage

10                              red dates

1/2 cube                chicken stock

1 tsp                         white pepper corns, crush slightly with rolling pin.

5 slices                    ginger

 

Method:

1.    Put chicken wings and enough water to cover into a pot and bring to boil. Continue to

        boil uncovered for 5 minutes. Drain water away and set chicken aside.

2.    Fill pot with 900 ml of water and bring to boil. Add in chicken cube, ginger slices, white

        pepper corn, red dates, carrot and chicken wings.

3.    Bring to boil again and simmer uncovered for 20 minutes. Add in Chinese cabbage and

        cook 1 minute.

4.    Off heat. Ladle into bowl, garnish with chopped coriander and serve.

 

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