Brrr.. The weather is very chilling these days. Duh, it’s getting into Fall season now. But, this year’s fall season is remarkably colder to us than previous couple of years. We just moved to Seattle area from Southern California where it usually has way milder fall temperature compare to Washington state area. Don’t want to even think about it for Winter. But yeah, that is the major reason of a short hiatus from updating this blog. Sincere apology for that, folks... Oh boy, I cannot wait until spring comes. Anyhow, enough talking about the weather. I’m thinking to have a refreshing chicken soup already.
So, what a better way to warm yourself up with a hot-steaming-delicious-yet-healthy veggie chicken soup?! Since I had some veggies in the fridge, I was thinking to make a refreshing chicken soup that taste light, yet, delicious. Even my four-year old gobbled-up one bowl of soup (well – after putting aside some veggies that she doesn’t like – some onion, the garnish…you got it, she is one little picky eater). Well, here is the recipe for today.
For vegetarian, you can omit or substitute chicken with tofu and use veggie stock instead of chicken stock powder.
Tips: To prevent a mess all over you stovetop, balance a wooden spoon across a pot of boiling soup will help prevent the water from boiling over. Has anyone tried this trick before? Apparently, I heard that it doesn’t work all the times. Has anyone experience it before?
2 oz diced chicken
3 carrots – sliced like “coin”
1 onion – sliced thin
1 cup chopped cabbage
1 shallot – sliced thin
1 teaspoon tianjin preserved vegetables
1 tablespoon chicken stock powder
6 cups of water
Basil or parsley to garnish
Salt and pepper
Boil water in a pot.
Once it is boiled, add carrot, chicken, tianjin preserved vegetables, and chicken stock powder. Boil for about 2-3 minutes over medium heat
Add onion and shallot to the pot and cook until the onion is soft
Lower the heat and add the cabbage into the soup
Cook until the cabbage is soft. Add salt and pepper to taste
Garnish with basil/parsley and serve while it’s hot