|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 5g||19%|
|Total Sugars 5g|
|Vitamin C 24mg||122%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A popular soup in Asian cuisines, this is called ABC soup because it is super easy to prepare—as simple as ABC. The other reason for the name is that it's filled with vitamins A, B, and C. The combination of carrots, potatoes, and tomatoes add to the healthy soup, while the chicken ensures it's full of flavor. Though it does take some time, it's simple, delicious, and excellent comfort food. This particular recipe is a Malaysian-style ABC soup, though it's not much different than those found in Chinese restaurants.
Soups generally taste nicer if you use a double boiler, a two-tiered soup pot with the bottom pot filled with water. The soup in the upper pot is steamed by the boiling water in the bottom pot. This gentler way of cooking soup releases the flavors from the ingredients gradually, and the result is a sweeter-tasting soup. If you do not have a double boiler, just simmer the soup on the lowest heat possible.
“This soup took a while to make, but it was worth it. Such simple ingredients on very low heat came together to produce a deeply satisfying soup. I had it for lunch one day when I wasn’t feeling so good, and it was genuinely comforting and satisfying, and it really did make me feel much better.” —Diana Andrews
Gather the ingredients.
Put the chicken pieces in a medium saucepan with just enough water to cover. Cover and bring to a boil.
Drain the water. Rinse the chicken under water to get rid of any impurities.
Fill a double boiler or a medium soup pot with 4 cups of water. Add the prepared chicken, cover, and bring to a boil over medium heat.
Once the water boils, remove any impurities from the surface with a ladle. Adjust the heat to low.
Add the carrot, tomato, onion, and peppercorn. Simmer on very low heat for 1 1/2 hours.
Peel the potatoes and cut into 1-inch cubes. Add to the soup. Continue to simmer until the chicken is cooked through and the carrots and potatoes are tender, and still holding their shape, another 2 1/2 hours.
Add salt, to taste, and serve.
What Type of Potato Is Best for Soup?
When making a soup with potatoes, it's best to use varieties with a low to medium starch content. Yellow potatoes are a favorite, so look for varieties such as Yukon Gold at the grocery store.
Does Soup Need to Cool Before Refrigerating?
Whenever you have leftover soup, it's best to let it cool to room temperature before storing it in the fridge. Hot soup can raise the temperature inside the refrigerator. This can compromise the taste and safety of the soup as well as your other foods. To cool soup more quickly, divide it into smaller bowls or place a large bowl in an ice water bath. Stirring the soup can also speed up the cooling process. Store the soup in an airtight container and enjoy within a few days, reheating it gently on the stovetop or in the microwave.