Chicken soup is a 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
Ingredients:
350 grams (12-oz) carrots, cut into bite-size
Chinese celery leaves, chopped
green onions, sliced
Chicken Broth:
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
Methods:
Chicken Broth:
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.
The Soup:
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.
Serving Suggestion:
Ladle the soup into a serving bowl. Sprinkle chopped Chinese celery and green onion. Serve with perkedel kentang and sambal kecap on the side.
Aduh maaaak…favorit ini, disantap hangat dengan sambalnya, hmmm bikin merem melek!
Bukan merem melek lg! Nambah2 mulu.
The addition of nutmeg to the soup sounds yummy. However it is your pictures that are always so beautiful and make me want to try your recipes with our family. Take Care, BAM
Thank you!
Your chicken soup looks very healthy, interesting with nutmeg, I have not added that into soup before!
Some soup recipes in Indonesian like to add nutmeg such as sup buntut (oxtail soup)
I need this chicken soup right now!
Here is so cold!
It looks so yummy!
It does taste yummy
Mbak Pepy…ini aku lagi. Jangan bosan ya. Aku kan penggemar setia. SElalu mengagumi karya karya mbak, baik resep, photo maupun informasi lain seputar kuliner Indonesia. Pokoknya mbak punya dedikasi tinggi tuk mengenalkan Indo ke mancanegara. Walaupun aku gak berkompeten tuk memberikan penghargaan, tapi kali ini sebagai wujud apresiasiku, aku ada award buat mbak Pepy. Please drop by and collect ya…
Thank you so much!
Delicious and so comforting!
Cheers,
Rosa
Indeed it’s so comforting. I love soup with nutmeg adding.
Can’t agree more! Homemade chicken soup is best!
Wow, this looks gorgeous 🙂 Love the photos, and it sounds delicious!
Thank you! Love this soup so much
Kaki ayam in soup is yummy. 😀 n this combo reminds me of soto with pekedil n sambal kicap… Yum yum.
uh ohh kaki ayam is the best LOL 🙂
This combo is interesting! chicken soup and perkedel 🙂
Usually, I will have perkedel with steamed rice and other spicy dishes.
Oh yes, I also recently know that adding nutmeg to chicken soup seems to be quite popular in Indonesia. I have not tried adding nutmeg to any of my chicken soup before.
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