Nourishing ABC Soup

By The Weekly  ,

January 18, 2018

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Cooking this heart-warming soup as a nutritious meal can be as simple as ABC.

  • Yields: 1 Serving


6 purple carrots (200 g)

3 chicken carcasses (450 g)

2 chicken breasts (400 g)

4 litres water

10 g ginger, peeled and lightly smashed

½ tsp white peppercorn

100 g celery, cut into 6-cm pieces

2 potatoes (440 g), cut into thirds

1 yellow onion (120 g), sectioned into six pieces

2 tomatoes (240 g) sectioned into 6 pieces each


1Wash and rinse the carrots thoroughly. Do not peel. Remove root hairs. Set aside.

2Remove the skin and any visible fat off the chicken carcasses and chicken breasts.

3Blanch the chicken pieces in a pot of boiling water until there is no visible blood.

4Drain and rinse the pieces of chicken. Set aside.

5Bring four litres of water to a boil. Add ginger and white peppercorn. Add blanched pieces of chicken.

6Add celery and bring soup to a boil.

7Remove carrot tops. Break carrots into thirds.

8Add carrots and potatoes to the soup.

9Once soup comes to a boil, turn the heat down to low and simmer for 45 mins. Then add the onion and tomatoes. Boil for 10 mins. Soup is ready to serve.

ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper's HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.

Recipe: Hedy Khoo / Photo: The New Paper