A-B-C Soup

A favourite amongst babies and kids
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A-B-C Soup

A great one-dish meal recipe to keep in your treasury. This is a highly nutritious soup cum one-dish-meal with vitamins A from the carrots, B from the potatoes and C from the potatoes. In addition, the use of bone broth base adds proteins and trace minerals to the soup. The chicken meat in the soup will be soft and tender to be eaten, or shred them into small digestible pieces and mixed with the mashed potatoes and carrots for young children to eat. Also soothing on the stomach and easy to digest for those who are not feeling well or on a diet.

This soup can also be cooked in a slow cooker over 6-8 hours for busy families.

Makes 4-6 servings

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Prep Time 30 mins Cook Time 90 mins Total Time 2 hrs Difficulty: Beginner Cooking Temp: 100  °C Servings: 4 Best Season: Suitable throughout the year

Ingredients

Instructions

Using a regular with 5L pot

    1. Clean and wash all the ingredients thoroughly.
    2. Place all the dry ingredients in a 5L pot. Fill in 3L of water and 1 teaspoon of salt.
    3. Bring to a boil on high heat. If the residues from the bones settle on the top of the pot, use a fine strainer to remove the residue.
    4. Continue to boil on medium heat for at least 1 hour. Stir occasionally to prevent the ingredients from settling at the bottom and burning. If the water level drops, add more water to the pot. Do not let it boil to dryness.
    5. Reduce to low heat and let the soup simmer for another 1 hour. If the water level has dropped low, add a desired amount of water (not more than 1L) and boil for at least a further 10 minutes under high heat.
    6. You may now turn off the heat and leave the soup in the pot covered until it is ready to be served.
    7. Re-boil soup prior to serving. Add more salt if desired.
    8. Serve with chopped Chinese coriander (optional)

Using a 5L Thermal pot

    1. Clean and wash all the ingredients thoroughly.
    2. Place all the dry ingredients in a 5L pot. Fill in 3L of water and 1 teaspoon of salt.
    3. Bring to a boil on high heat. If the residues from the bones settle on the top of the pot, use a fine strainer to remove the residue.
    4. Simmer the soup on medium-high head for 30 minutes then transfer to the thermal pot while the soup is still boiling.
    5. Leave the soup in the thermal pot for at 1 hour, then take it out and re-boil. Transfer back to thermal pot.
    6. Repeat step 5 until the soup is ready to be served. 
    7. Reheat the soup prior to serving. Add more salt if desired.
    8. Serve with chopped Chinese coriander (optional)

Using a high-pressure 5-6L pot

    1. Clean and wash all the ingredients thoroughly.
    2. Place all the dry ingredients in a 5L pot. Fill in 3L of water and 1 teaspoon of salt.
    3. Bring to a boil on high heat. If the residues from the bones settle on the top of the pot, use a fine strainer to remove the residue.
    4. Lock the lid for the pressure to build up. When high-pressure is reached, set your timer to 30 minutes and boil the soup while maintaining the high-pressure.
    5. Start the timer and boil the soup on high pressure for 30 minutes.
    6. Stop the heat and release the pressure according to your pressure cooker's instructions.
    7. Add more salt to taste if desired. If the water level has dropped very low, top up more water and boil under high heat normally for a further  10 minutes. 
    8. Serve with chopped Chinese coriander (optional)

Using a XL slow cooker

    1. Clean and wash all the ingredients thoroughly.
    2. Place all the dry ingredients in the slow cooker. Fill in 3L of water and 1 teaspoon of salt.
    3. Set the mode to auto mode. Set your timer to 6 hours and boil the soup. If the residues from the bones settle on the top of the pot, use a fine strainer to remove the residue.
    4. If your slow cooker does not have a timer function, use a mechanical power switch to automatically turn off power to the slow cooker after 6 hours to prevent the soup from cooking to dryness.
    5. If the water level falls below half during slow cooking, add more water to minimally cover all ingredients or to a maximum of 3/4 the height of the inner pot.
    6. If desired, you can slow cook the soup for a further 2 hours. It depends on the power of your slow cooker but generally, 6-8 hours is recommended for most slow cookers.
    7. Turn off the slow cooker (or use the timer function or a mechanical timer switch). You can leave the soup in the pot covered until soup is ready to be served. and re-boil over the stove. Do not open the lid of the pot while the soup is resting to prevent bacteria from entering the pot. The pot is sterilized from the boiling and will remain sterile until the cover is opened. 
    8. Add more salt to taste if desired. 
    9. Serve with chopped Chinese coriander (optional)

Note

  1. I have created an additional version of this recipe for cooking on the Thermomix for 2.
  2. You can also use pork tenderloin, pork soft bones and/or pork spare ribs to cook the soup. Blanch the bones as you would with the carcass.
  3. Blanching the carcass bones in boiling water for 2 minutes removes blood and "smell" from the bones prior to cooking.
  4. If softer potatoes e.g. Russet are used, they will disintegrate in the soup. If you're cooking this for babies, Russet and soft potatoes will be more suitable.
  5. If you use a pressure cooker, the potatoes and onions may disintegrate if the cooking time is prolonged.
  6. Do not open the lid/cover of the pot while the soup is resting to prevent bacteria from entering the pot. The pot is sterilized from the boiling and will remain sterile until the cover is opened. 
  7. Mash the potatoes, carrots and chicken meat into fine pieces and remove skin from corn kernels prior to mashing for babies before feeding to prevent choking. 
Keywords: chicken, soup, babies, kids, potato, carrot, onion, slow cook, boil, easy
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