Chicken and vegetable soup: the ultimate comfort food, a nostalgic hug in a bowl, and a surprisingly versatile dish. This classic recipe isn't just about warming your belly on a chilly day; it’s a celebration of simple, wholesome ingredients working in perfect harmony. From tender chicken to vibrant vegetables, each spoonful delivers a burst of flavor and a satisfying nutritional punch. Whether you're a seasoned chef or a kitchen novice, this recipe is designed for ease and adaptability, allowing you to customize it to your taste and what you have on hand. Think of it as a blank canvas, ready for your culinary creativity!
This recipe uses readily available ingredients and simple techniques to create a deeply flavorful and nourishing soup. Forget complicated processes and lengthy prep times; this recipe prioritizes ease and deliciousness. Ready to dive into the comforting world of homemade chicken and vegetable soup? Let's get started with the step-by-step instructions below.
Tools Needed
- Pot
- Knife
- Cutting Board
Ingredients
- Chicken (half): 600g
- Seafood Mushrooms: 150g
- Carrot: 200g
- American Corn: 300g
- Green Onions
- Cilantro
- Red Dates: 30g
- Dried Lotus Seeds: 30g
- Shallots: 3
- Garlic: 3 cloves
- Vinegar
- Salt
- Sugar
- MSG
- Ground Pepper
- Seasoning Powder
- Fish Sauce
- Cooking Oil
- Pork Seasoning Powder
- Lemon (alternative to vinegar)
Step-by-Step Instructions
Step 1. Prepare the Chicken and Vegetables
- Rinse the chicken with water and pre-process it with vinegar and salt to remove the smell. Massage for 1 minute, rinse, and chop into bite-sized pieces.
- Slice carrots (1-1.5cm thick), cut corn (2cm thick), chop green onions and cilantro.
- Finely chop garlic and shallots.
- Marinate the chicken with half of the minced garlic and shallots, sugar, MSG, pepper, seasoning powder, and fish sauce. Marinate for 30 minutes.
Step 2. Cook the Soup
- Heat cooking oil in a pot. Add the remaining minced garlic and shallots and saute until fragrant.
- Add the marinated chicken and stir until cooked.
- Add 1 liter of water, stir well, and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
- Add carrots and corn. Add soaked lotus seeds and red dates.
- Simmer for about 10 minutes, until carrots are slightly soft.
- Add seafood mushrooms and simmer for another 5 minutes.
Step 3. Season and Finish
- Season the soup with pork seasoning powder, sugar, salt, and MSG to taste. Adjust seasoning as needed.
- Add green onions, stir well, and turn off the heat.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Use domestic chicken for better flavor and texture. Young chicken is preferred for its softness.
- Avoid using previously cooked chicken as it will be tough.
Nutrition
- N/A
FAQs
1. Can I use frozen vegetables in this recipe?
Absolutely! Frozen vegetables work perfectly well and often save time on chopping. Just add them towards the end of the cooking time, as they cook quicker than fresh vegetables.
2. How can I make this soup even sweeter?
You can add a touch more sweetness by including a diced carrot or two, or a teaspoon of honey or maple syrup at the end of cooking. Taste and adjust to your preference.
This simple yet satisfying soup is a perfect weeknight meal, ready in under an hour. Enjoy the delicious flavors and the warmth it brings, knowing you've nourished your body with wholesome ingredients. So grab your ingredients and get cooking – your taste buds will thank you!