Chinese-Style Minestrone Soup
This soup is a huge cleaning-out-the-fridge exercise. I had a big bag of leftover potatoes and I suddenly thought of making this soup because I had something like this before when I was young and I remembered I love it. But my mum cut the vegetables to big chunks instead of small dices like what I did. So you can say this is a Chinese-Italian inspired recipe? :P The cooking is Chinese style, while cutting the vegetables to small pieces remind me of vegetable minestrone soup …. in fact, the taste also ends up a little similar to minestrone soup because of the diced vegetables and tangy taste of the tomato.
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350g potatoes, peeled and then diced
1 large yellow onion, diced
2 stalks celery, diced
2 carrots, peeled and then diced
1 tomato, cut to small wedges
1/2 chicken, cut to big chunks, skin removed
abit black pepper
1. Blanch chicken in boiling water for about 5 minutes, then rinse with cold water, set aside.
2. Fill pot with 1.5 litres water, add blanched chicken and the diced vegetables (that includes the potatoes & tomato).
3. Bring to a rapid boil for 10 minutes, then reduce to simmer for about at least another 45 minutes.
4. Add a bit of black pepper and season with salt to taste.
Try to cut the vegetables to uniform, small diced cubes like the spoonful shown in the first photo. In my opinion, the soup tastes better if the vegetables are diced, and it helps the vegetables to release more favour too. It does take a bit of time to cut all the vegetables though. So if you are running short of time, you can also use the faster way of cutting the vegetables to large chunks :)
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