Serves 8
Ingredients:
- Chicken Bones, 600 grams (skin removed)
- Chicken Thighs, 300 grams (skin removed)
- Carrots, 3 (approx. 550 grams, peeled and cut into chunks)
- Tomatoes, 5 (approx. 540 grams, cut into chunks)
- Potatoes, 3 (approx. 720 grams, peeled and cut into chunks)
- Yellow Large Onion, 1½ (peeled and cut into chunks)
- Dried Scallops, 50 grams (washed and rinsed)
- Peppercorns, 1½ teaspoons
- Water, 1.5 litres
- Spring Onions, to garnish
Preparations:
- Blanch chicken bones and chicken thighs twice. Set aside.
- Place peppercorns into a ziplock bag. Either with the back of a spatula or with a sturdy hard container, crush peppercorns and set aside.
Instructions:
- In a 6.0L Thermos® Shuttle Chef® inner pot, add all ingredients except tomatoes and potatoes, and bring the contents to a boil on medium heat.
- When boiling, add tomatoes and potatoes. Bring the contents to another boil and simmer for 5 minutes.
- After 5 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 8 hours.
- Before serving, re-boil the soup over medium heat with occasional stirs and garnish with spring onions.
Notes:
- This recipe is based on using a 6.0L Thermos® Shuttle Chef® TCRA-6000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.
Tips:
- If you are preparing this dish overnight, re-boil the contents in the morning while stirring the contents occasionally for at least 10 minutes on medium heat and transfer it back into the Shuttle Chef® outer pot. The soup will be served hot during lunch or can be kept warm for up to 8 hours.
Did you know?
- There are many reasons as to how this soup got its name but the guess is it is simply because it is as easy to make as A-B-C! Apparently, it is called ABC soup due to the vitamins from the vegetables in this soup; vitamin A (carrots), vitamin B (potatoes) and vitamin C (tomatoes).*
*Source: https://souperdiaries.com/abc-soup
Photo and recipe courtesy of Thermos Singapore team.