ABC Soup, also known as Chicken & Veggie Soup, is a comforting, homestyle dish that’s popular in many Asian households. It gets its name from the variety of nutrients—vitamins A, B, and C—provided by the mix of ingredients. This clear soup is light, nourishing, and easy to prepare, making it a favorite whenever I want something warm and wholesome.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly simple but delivers a lot of flavor. It’s made with everyday ingredients like chicken, potatoes, carrots, and tomatoes, simmered slowly to create a naturally sweet and savory broth. I often make it when I need a nourishing meal that doesn’t require much effort. It’s kid-friendly, freezer-friendly, and perfect for batch cooking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Chicken pieces (bone-in, such as drumsticks or thighs, for a richer broth)
- Carrots, peeled and chopped
- Potatoes, peeled and cubed
- Tomatoes, quartered
- Onion, peeled and halved
- Corn on the cob, cut into chunks (optional but recommended)
- Water
- Salt
- White pepper
- Optional: celery, dried dates, or goji berries for extra sweetness
Directions
- I start by bringing a pot of water to a boil. Once boiling, I blanch the chicken pieces for a couple of minutes to remove impurities, then drain and rinse them.
- In a clean pot, I add the blanched chicken, carrots, potatoes, tomatoes, onion, and corn (if using).
- I pour in enough water to cover all the ingredients, usually about 6–8 cups.
- I bring it to a boil, then reduce the heat to a gentle simmer. I let it cook uncovered or partially covered for 1.5 to 2 hours.
- I season the soup with salt and a pinch of white pepper, tasting and adjusting as needed.
- Once everything is tender and the broth is flavorful, I serve it hot.
Servings and timing
This recipe serves 4 to 6 people. It takes about 15 minutes to prep and 1.5 to 2 hours to cook. Total time: approximately 2 hours and 15 minutes.
Variations
- I sometimes add celery for extra aroma and nutrition.
- For a touch of natural sweetness, I throw in a couple of dried red dates or goji berries.
- If I want a heartier version, I add macaroni or rice to turn it into a one-bowl meal.
- I use boneless chicken breast for a quicker, leaner version, though the broth won’t be as rich.
- I add a splash of light soy sauce for an umami kick.
Storage/Reheating
I store the soup in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. To reheat, I warm it on the stove over medium heat until hot, or use a microwave. I always give it a good stir before serving, and sometimes add a bit of water if the broth has thickened too much.
FAQs
Why is it called ABC Soup?
It’s named after the vitamins provided by the ingredients—vitamins A (from carrots), B (from potatoes and chicken), and C (from tomatoes).
Can I use boneless chicken?
Yes, I sometimes use boneless chicken thighs or breasts for a leaner soup. However, using bone-in chicken gives the broth more flavor and richness.
Is ABC Soup suitable for kids?
Absolutely. I find that kids love the mild, naturally sweet taste. It’s also full of nutrients and easy to digest.
Can I make this in a slow cooker?
Yes, I often make ABC Soup in a slow cooker. I just set it on low for 6–8 hours or high for 3–4 hours, and the flavors turn out beautifully.
What can I serve with this soup?
I usually serve it with steamed rice or as a starter before a main meal. It also pairs well with toast or a side of stir-fried greens.
Conclusion
ABC Soup is a classic that I return to again and again. Whether I’m feeling under the weather or just want a comforting, nutritious meal, this Chicken & Veggie Soup always delivers. It’s simple, soulful, and packed with goodness in every spoonful.
PrintABC Soup (Chicken & Veggie Soup)
ABC Soup, or Chicken & Veggie Soup, is a nourishing Asian-style clear soup made with chicken, carrots, potatoes, tomatoes, and optional corn. It’s rich in vitamins A, B, and C, making it a wholesome comfort food for the whole family.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Asian
- Diet: Halal
Ingredients
- 500g chicken pieces (bone-in, like drumsticks or thighs)
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and cubed
- 2 tomatoes, quartered
- 1 onion, peeled and halved
- 1 corn on the cob, cut into chunks (optional)
- 6–8 cups water
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon white pepper
- Optional: 1 stalk celery, 2 dried red dates, or 1 tablespoon goji berries
Instructions
- Bring a pot of water to a boil and blanch the chicken pieces for 2–3 minutes. Drain and rinse to remove impurities.
- In a clean pot, add the blanched chicken, carrots, potatoes, tomatoes, onion, and corn (if using).
- Pour in 6–8 cups of water to cover the ingredients.
- Bring to a boil, then reduce to a gentle simmer and cook uncovered or partially covered for 1.5 to 2 hours.
- Season with salt and white pepper to taste.
- Once the vegetables are tender and the broth is flavorful, serve the soup hot.
Notes
- Add celery, dried red dates, or goji berries for extra sweetness and nutrition.
- Use boneless chicken for a leaner, quicker version, though broth will be lighter.
- Turn it into a meal by adding macaroni or rice.
- Freeze leftovers for up to 2 months.
- Stir and adjust seasoning when reheating, adding water if needed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 150
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
