Malaysian ABC Soup

Description :

This no ho-hum chicken soup is deeply flavorful and satisfying, with an ease to deliciousness ratio that's hard to beat.

Ingredient :

  • 3 pounds (1.7kg) assorted bone-in chicken parts (see notes)
  • 1 large yellow onions (about 12 ounces; 340g), peeled and cut into 2-inch chunks 
  • 6 medium carrots (about 12 ounces; 340g), peeled and sliced into 2-inch chunks 
  • 3 medium ripe garden tomatoes (about 12 ounces; 340g), halved or quartered
  • 2 medium Yukon Gold potatoes (about 12 ounces; 340g), peeled and cut into 2-inch chunks 
  • 1 small bunch water celery or Chinese celery (2 ounces; 57g), trimmed and stalks separated (see note)
  • 2 whole garlic bulbs (2 1/2 ounces; 70g), cloves smashed and peeled
  • 1 teaspoon whole white peppercorns
  • Kosher salt

Direction :

  1. In a 6- or 8-quart soup pot or Dutch oven, combine chicken carcass, chicken thighs, onions, carrots, tomatoes, potatoes, Chinese celery, garlic, white peppercorns, and salt. Pour in enough water to cover the ingredients by about 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook, adding water as needed to keep ingredients covered, until chicken is cooked through and very tender and broth has developed a rich chicken flavor, about 2 hours. (If desired, you can cook the soup even longer—up to 2 more hours—for an even deeper flavor.)
  2. To serve, remove any chicken bones or carcass, if using, along with the celery, then season to taste with salt or soy sauce. Serve with the meaty bone-in chicken pieces left whole (or pick the meat and discard those bones, if desired, though this isn't typically done in Malaysia).

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