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abc soup

ABC soup (carrot, tomato, & potato soup)

abc soup

ABC Soup (carrot, tomato, & potato soup)

A comforting soup that's packed with nutrition: vitamin A from carrots, vitamin B from potatoes, and vitamin C from tomatoes (& potatoes)!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Asian, Chinese
Servings 4

Ingredients
  

  • 4 chicken drumsticks or 1/2 lb pork spare ribs
  • 1 large potato I’m using russet, but Yukon gold or red potatoes will stay more in tact
  • 1 large carrot
  • 1/2 yellow onion
  • 1 large tomato
  • 1 corn on the cob
  • 1.5 tsp salt
  • 1/2 tsp chicken bouillon powder
  • Dash of white pepper
  • 1/4 tsp sesame oil
  • 6 cups of water
  • Scallions

Instructions
 

Prepare the ingredients

  • Peel and slice the ends off the onion. Cut into 1-1.5 inch sized pieces.
    1/2 yellow onion
  • Chop the corn on the cob into 4 pieces.
    1 corn on the cob
  • Slice the tomato into wedges.
    1 large tomato
  • Peel the carrot and slice into 1-1.5 inch sized chunks. I like to slice diagonally, then rotate the carrot halfway and slice diagonally again for pieces with large surface area.
    1 large carrot
  • Prepare the potato last, since it will oxidize if exposed to air too long. Peel the potato and slice into 1.5-2 inch sized chunks. Since these will disintegrate the most in the soup, making them larger will help them stay in tact.
    1 large potato

Blanch the chicken drumsticks (or pork ribs)

  • Bring a pot of water to boil. Drop in the chicken drumsticks, and blanch for 1-2 minutes. If using pork ribs, blanch for a few extra minutes to get rid of all the gunk.
    4 chicken drumsticks
  • Pour out the blanching water, and give the chicken and the pot a quick rinse.

Make the soup

  • Add the chicken back into the pot with all the vegetables, and 6 cups of water.
    6 cups of water
  • Bring it all to a boil, and skim off any scum on the surface.
  • Reduce to a very gentle simmer (low to medium-low heat), then cover and let simmer for at least 45 minutes. I like to let it simmer for 90 minutes to extract more flavor from the meat and veggies.
  • Season with salt, white pepper, chicken bouillon powder, and sesame oil. Garnish with scallions and enjoy!
    1.5 tsp salt, 1/2 tsp chicken bouillon powder, Dash of white pepper, 1/4 tsp sesame oil, Scallions
Keyword abc soup, carrot potato soup, chicken and vegetable soup, chinese vegetable soup
Tried this recipe?Let us know how it was!

4 Comments

  1. 5 stars
    adore it! i didnt have any corn and was still delicious, I used chicken thighs instead and fried them off in a pan before adding the water and simmering.

    i had mine with a soy marinated egg and vermicelli noodles- with some coriander its my new budget-friendly comfort food 🙂

  2. Loved this recipe – I made it using an instant pot and it turned out amazing! My mom used to make it all the time and I totally forgot about it until I saw your IG post. Thanks for reminding me of my childhood 🙂

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