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Chicken Vegetable Soup

Chicken Vegetable Soup (photo by JenniferW)

Ingredients

  • 1 whole organic chicken

  • 6 pieces of Wongbok (Napa cabbage)

  • 1–2 carrots (peeled and cut rangiri style – rotate and chop into chunks)

  • 3–4 potatoes (peeled and halved or quartered, depending on size of pot)

  • 1–2 cloves garlic

  • 3–4 red dates (washed and deseeded)

  • Salt (for rubbing the chicken and to season the soup)

Method

  1. Prepare the chicken
    Rub the chicken all over with salt and let it sit for a few minutes. This helps to season evenly. Rinse lightly if desired. If your pot is large enough, you can cook the whole chicken as it is. Otherwise, cut it in half to fit. The key is to make sure the chicken is fully submerged in water.

    💡 Kitchen Tip: Crispy Chicken Skin

    Don’t waste the chicken skin! You can turn it into a crispy, flavourful snack, or crush it like furikake to sprinkle over rice, porridge, or even soup.

    Wash and pat the skin dry, then cut it into small pieces. Place the pieces in a dry pan (no oil needed) and fry over medium heat. You will see the fat slowly render out. Keep frying and turning the pieces until the skin turns golden, dry, and crispy.

    Let it cool before using. Store in an airtight container if not using immediately.

    Crispy Chicken Skin (photo by JenniferW)

  2. Cut the vegetables
    Cut carrots and potatoes into chunky pieces. If your pot is smaller, quarter the potatoes instead.

  3. Chop the Wongbok
    Rinse and cut the cabbage into bite-sized pieces, but not too small. The vegetables will shrink while cooking and may disappear into the soup. 😄

  4. Prep the garlic and red dates
    Smash the garlic cloves with the flat side of your knife. Rinse the red dates and remove their seeds.
    Why deseed? Red date seeds are believed to add “heat” to the body. I remove them when cooking for my kids, especially if they are feeling under the weather, and to keep the soup not “heaty” but balance.

  5. Start the soup base
    Fill your pot with water about three-quarters full and bring it to a boil.

  6. Add the chicken
    Once the water is boiling, gently slide in the chicken. Cook on medium heat for around 15 minutes, with the lid slightly ajar or with a steam vent open.
    As the soup simmers, chicken oil will rise to the surface. Gently skim this off with a spoon to keep your broth clear.


    💡 Kitchen Tip: Chicken Oil 

    Don’t throw the oil away! It is perfect for making fragrant chicken rice, flavourful porridge, or even stir-frying vegetables. One thing I have noticed, the oil from organic chicken is beautifully clean, with a rich, golden colour. It feels almost too precious to waste!

    Chicken Oil (photo by JenniferW)

  7. Add vegetables and red dates
    Now add the carrots, potatoes, smashed garlic, and deseeded red dates into the pot. Let everything simmer for another 20 minutes, or until the chicken and vegetables are tender and cooked through. Then add the chopped cabbage and simmer for another 2-3 minutes.

  8. Serve and enjoy
    Ladle the soup into bowls and serve warm. It pairs wonderfully with steamed rice or a bowl of plain porridge.

I hope this simple homemade soup brings comfort and healing to your loved ones, just as it has for mine. Sometimes, the most nourishing meals are the ones made with love and care. It reminds me of how our elders express love not with words, but through quiet acts of care like preparing a simple healing soup. 

So, whether you are nursing a cold or simply craving something soothing and wholesome, this chicken vegetable soup is always a good choice. May this recipe bless your kitchen and bring warmth to your table.



💌 Enjoyed this recipe?

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