Clear Chicken Vegetable Soup
A clear broth that takes whatever is in the crisper drawer. The most forgiving recipe there is.
- Time
- 35 min
- servings
- 4
- Spice level
- Not spicy
- Estimated cost per serving
- Rp 12.500
Equipment used:StovePot
Ingredients
Quantities adjust automatically.
- 4 pieceChicken thighNot yet
- 2 pcCarrotNot yet
- 2 pcPotatoNot yet
- 150 gCabbageNot yet
- 100 gGreen beansoptionalNot yet
- 2 stalkSpring onionNot yet
- 2 stalkCeleryoptionalNot yet
- 4 cloveGarlicNot yet
- 4 cloveShallotNot yet
- 1 tspPepperNot yet
- ¼ tspNutmegoptionalNot yet
Just a little — this is what makes it smell like soup
- 2 tspSaltNot yet
- 1 tspStock powderNot yet
- 2 tbspCooking oilNot yet
Method
- 1
Simmer the chicken in 1.5 litres of water. Skim the foam in the first 5 minutes — that is the secret to a clear broth.
- 2
Fry the chopped garlic and shallots until fragrant, then tip them into the broth.
- 3
Add the potato and carrot, cook until half tender.
- 4
Add the cabbage and green beans. Season with pepper, nutmeg, salt, and stock powder.
- 5
Turn off the heat and scatter the spring onion and celery so they stay green.
Estimated nutrition per serving
- Energy
- 343 kkal
- Protein
- 21 g
- Carbohydrate
- 23 g
- Fat
- 19 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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