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Chinese-Style Minestrone Soup
First posted in Jun 2009, updated in Nov 2016.
This is a Chinese-style soup which might resemble a western soup to you at first glance. It consists of diced vegetables (potato, onion, tomato, celery and carrot) as well as chicken.
My mum often cooked this, and when I asked her the name of this soup, she said she had no idea. So I simply called it “Chinese minestrone soup” because the way the vegetables are diced reminds me of minestrone soup.
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In fact, the taste also ends up a little similar to minestrone soup because of the tangy taste of the tomatoes. If you don’t have the patience, you can cut the vegetables to large chunks instead, and it will resemble the familiar local “ABC soup”. Somehow, the soup taste different just by the different cutting method.
Whenever I cook this soup, the kitchen is filled with the incredible aroma of the simmering vegetables. This soup is great for clearing the fridge of that last onion, potato, carrot and tomato – all in one pot.
Tried your recipe with anchovies stock mixed w a can of chicken stock (no msg and preservative added)。Ii I used only1chicken thigh because my family are not fans of chicken in soup . It turned out great! Thanks in
I know this quest is abit dumb here but im really a noob. May i ask , After blanching the chicken for 5mins, do we add on 1.5litres of water or throw the water away?
throw away the blanching water. rinse the blanched chicken piece then add it with the 1.5 litres soup pot (along with the other ingredients) to cook the soup.