Chicken Soup Recipe | Indonesia Eats

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Chicken soup is widely known all over the world as a natural cure for cold and one of many soups that I grew up. I used to eat it with sambal kecap (a mix of kecap manis, lime, slices of shallot and chilies chopped), perkedel kentang (potato patties) and a plate of warm rice. I suddenly missed that childhood ultimate combo last week. The weather was pretty nice outside, sunny and not too cold but I still felt I need this combo to boost up my energy 🙂

At home, we used to add chicken feet for the broth. This time I only used chicken bones and thighs, so I could take the meat of the thighs. Nothingโ€™s fancy or really special about this soup, but it was just making me comfy by enjoying it.

In Indonesia, people like adding cubes of potato to their chicken soup. I donโ€™t feel I need to add them as I paired the soup with perkedel kentang (potato patties)

Chicken Soup Recipe

Ingredients:
350 grams (12-oz) carrots, cut into bite-size
Chinese celery leaves, chopped
green onions, sliced

Chicken Broth:
1.5 L (6-quarts) water
454 grams (1-lb) chicken bones (some markets sell bags of chicken bones with skins, take the skins off for chicken oil), throughly washed and smacked
4 chicken thighs
3 cloves garlic, bruised
3 leeks, cut into 1-inch length
2 sprigs Chinese celeries
1/2 -1 whole nutmeg, grated (I prefer use whole nutmeg than ground nutmeg)
3 teaspoon white peppercorn, crushed
seasalt to taste

Methods:
Chicken Broth:
In a stockpot, bring the water to a boil. Add slapped chicken bones, chicken thighs and other ingredients for chicken broth. Reduce the heat to low-medium, continue to simmer to 2 hours. Meanwhile, you can skim the scum off from the surfaces until the stock is clear. Never use a high heat to make a broth. It will make your broth dirty.

The Soup:
Remove chicken thighs and dice into smaller pieces. Set aside.

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Transfer vegetables into a pot, keep cooking until all vegetables slightly tender. Add chicken pieces and let simmer for 5 minutes more. Remove from heat.

Serving Suggestion:
Ladle the soup into a serving bowl. Sprinkle chopped Chinese celery and green onion. Serve with perkedel kentang and sambal kecap on the side.

Sup Ayam & Perkedel

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