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Chinese-Style Minestrone Soup

Chinese-style Minestrone Soup
Chinese-style Minestrone Soup – Potatoes, Carrots, Celery, Onions, Tomatoes and Chicken

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.

Oh my, it really taste so good… in my opinion, all the ingredients complement one another so well and the soup tastes nourishing & delicious. Our verdict – we love the soup so much that I can’t wait to make it again! ;)

Chinese-style Minestrone Soup

(Serves 2-3)

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
1.5l water
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.

Cooking Notes
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 :)

Leave a Comment

30 Responses to “Chinese-Style Minestrone Soup”

  1. kate — August 15, 2013 @ 11:51 pm

    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


  2. bingozzz — November 17, 2014 @ 9:41 pm

    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?


    • wiffy replied: — November 18th, 2014 @ 12:04 pm

      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.