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Chinese Mixed Vegetables Soup Recipe (ABC Soup)

Friday, May 30, 2008 | Labels: , , |

As a huge fan of soup - I decided to feature this simple soup which uses a variety of vegetables with chicken as the 'meat-base' for the broth. I'm not sure about the origins of this particular soup but my mom served this regularly in Malaysia and a version of this soup is popularly known as "ABC Soup" in Malaysia - I truly don't know why! The ingredients are available at any grocery store, and there's no need to go to the Asian store! Anyway, soup is so easy to make and tasty plus comforting especially on a cold day (yes, I could go on!). Just remember not to add water at all during the boiling process, if not, no amount of chicken powder/salt will get rid of that unmistakable 'watery' taste! hehe



3 med size carrots, peeled and chopped into 1 inch pieces

4 stalks celery, chopped as well

2 white potatoes, peeled

3-4 tomatoes (quantity depending on how sour you want the soup to tastes) - I put mine in whole

1 small whole chicken or 3-4 chicken thighs (skinned to lessen fat)

Salt to taste


Boil about 10-12 cups of water in a large soup pot. Do not fill the water to the top as when you put in the ingredients, obviously the water will overflow. Add in the carrots, celery, potatoes and tomatoes once the water boils. Add in the chicken. Bring to a boil again. Now turn the heat down to low and let it simmer for about 4 hours uncovered. The soup should have reduced to about 1/3 of its quantity by the end of the 4 hour period. Add salt to taste. Serve hot.

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Cheryl said...

Thank you! I'm cooking this after my grocery shopping on Tuesday! :)

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