Recipe: Chicken and Vegetable Soup

When I’m out of ideas or too lazy to make a complicated dish, soups are go-to dishes that are quick to make and filling. That is why it is advisable to have a good chicken stock on hand. There are so many stock recipes out there, you can always make it in advance. Since I didn’t have stock when I cooked this, I used bouillon cubes instead. It’s as good but I’m not sure if it’s healthy.

Ingredients

Half a chicken breast (with bone intact)
1 Chinese cabbage (Napa cabbage), cut into bite size pieces
1 large carrot, cut into bite size pieces
1 large onion, diced
6 garlic cloves, diced
1 leek stalk, chopped
2 liters of chicken stock or 3 pcs. bouillon cubes
1 tsp. Worcestershire sauce
1 tbsp. oyster sauce
1 tbsp. fish sauce
2 tbsp. vegetable oil
Salt and pepper

Procedure

1. In a big pot, heat oil over medium heat. Saute onion, garlic, and leeks for a couple of minutes then pour in stock.
2. Add chicken breast and wait until liquid boils then lower heat. After about 10 minutes of simmering, remove chicken breast and wait until it cools.
3. Time to flavor the soup. Add Worcestershire sauce, oyster sauce, and fish sauce. Add salt and pepper and adjust to taste.
4. Using fingers or two forks, shred chicken breast meat. After shredding, put it back in the soup along with the chopped carrots. After a minute, add cabbage. Turn off heat and cover.
5. Serve as is or with buttered bread and enjoy!

Serves 6-8

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