Description
A light, comforting chicken-based soup with carrots, potatoes, and tomatoes, simmered with ginger and corn for natural sweetness—finished with sesame oil for a nutty aroma.
Ingredients
4 chicken drumsticks or 3 chicken thighs
1 large potato (or 2 small), peeled and cut into large chunks
1 large carrot, peeled and cut into chunks
½ yellow onion, cut into chunks
1 large tomato, cut into wedges
1 corn on the cob, cut into 4 pieces
1 knob ginger, sliced
6 cups water
1½–2 tsp salt
½ tsp chicken bouillon powder
Dash of white pepper
½ tsp sesame oil
Scallions, chopped (optional, for garnish)
Instructions
- Cut onion, carrot, corn, tomato, and potato into large chunks. Prepare potato last to avoid oxidation.
- Blanch chicken in boiling water for 1–2 minutes to remove impurities. Drain and set aside.
- In a large pot, add chicken, vegetables, ginger, and 6 cups water. Bring to a boil, skimming off any foam.
- Reduce heat to low, cover, and simmer 45–90 minutes depending on flavor depth.
- Season with salt, bouillon powder, white pepper, and sesame oil. Stir well.
- Ladle soup into bowls, garnish with scallions if desired, and serve hot with rice or bread.
Notes
- Swap chicken with pork ribs or anchovies for a different base.
- Make vegetarian with vegetable broth and more starchy vegetables.
- Add garlic, lemongrass, spinach, or cabbage for variation.
- Blend part of the soup for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 45–90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 190 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
