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. Nothing’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 don’t feel I need to add them as I paired the soup with perkedel kentang (potato patties)
Chicken Soup Recipe
350 grams (12-oz) carrots, cut into bite-size
Chinese celery leaves, chopped
green onions, sliced
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
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.
Remove chicken thighs and dice into smaller pieces. Set aside.
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.