Prep: 15 mins
Cook: 4 hrs 15 mins
Total: 4 hrs 30 mins
Servings: 2 to 3 servings
Yield: 5 1/2 cups
A popular soup in Asian cuisines, this is called ABC soup because it is super easy to prepare—as simple as ABC. The other reason is that it's filled with vitamins A, B, and C. The combination of carrots, potatoes, and tomatoes adds to the healthy soup, while the chicken ensures it's full of flavor. Though it does take some time, it's simple, delicious, and excellent comfort food. This recipe is a Malaysian-style ABC soup, though it's not much different than those found in Chinese restaurants.
Soups generally taste nicer if you use a double boiler, a two-tiered soup pot with the bottom pot filled with water. The soup in the upper pot is steamed by the boiling water in the bottom pot. This gentler, slow-cooking way of the soup releases the flavors from the ingredients and results in a sweeter-tasting soup. If you do not have a double boiler, simmer the soup on the lowest heat possible.
“This soup took a while to make, but it was worth it. Such simple ingredients on very low heat came together to produce a deeply satisfying soup. I had it for lunch one day when I wasn’t feeling so good, and it was genuinely comforting and satisfying, and it really did make me feel much better.” —Diana Andrews
A Note From Our Recipe Tester
Ingredients
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1 pound bone-in chicken pieces
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4 cups water, more as needed
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1 large carrot, peeled and cut into 1-inch pieces
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1 medium tomato, quartered
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1 medium onion, thickly sliced
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1 teaspoon crushed black peppercorns
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3 medium potatoes
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salt, to taste
Steps to Make It
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Gather the ingredients.
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Put 1 pound bone-in chicken pieces in a medium saucepan with just enough water to cover. Cover and bring to a boil.
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Drain the water. Rinse the chicken under water to get rid of any impurities.
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Fill a double boiler or a medium soup pot with 4 cups of water. Add the prepared chicken, cover, and boil over medium heat.
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Once the water boils, remove any impurities from the surface with a ladle. Adjust the heat to low.
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Add 1 large carrot (peeled and cut into 1-inch pieces), 1 medium tomato (quartered), 1 medium onion (thinly sliced), and 1 teaspoon crushed black peppercorns. Simmer on very low heat for 1 1/2 hours.
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Peel 3 medium potatoes and cut into 1-inch cubes. Add to the soup. Continue to simmer until the chicken is cooked and the carrots and potatoes are tender, and still holding their shape, another 2 1/2 hours.
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Add salt, to taste, and serve.
How to Store Potato, Carrot, and Tomato Soup
Whenever you have leftover soup, it's best to let it cool to room temperature before storing it in the fridge. Hot soup can raise the temperature inside the refrigerator. This can compromise the taste and safety of the soup as well as your other foods. To cool soup more quickly, divide it into smaller bowls or place a large bowl in an ice water bath. Stirring the soup can also speed up the cooling process. Store the soup in an airtight container and enjoy it within a few days, reheating it gently on the stovetop or in the microwave.
| Nutrition Facts | |
|---|---|
| Servings: 2 to 3 | |
| Amount per serving | |
| Calories | 484 |
| % Daily Value* | |
| Total Fat 14g | 18% |
| Saturated Fat 4g | 20% |
| Cholesterol 176mg | 59% |
| Sodium 372mg | 16% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 5g | 19% |
| Total Sugars 5g | |
| Protein 45g | |
| Vitamin C 24mg | 122% |
| Calcium 77mg | 6% |
| Iron 4mg | 21% |
| Potassium 1499mg | 32% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
