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Meaty with a dash of veggies

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Chicken, duck & turkey Vegetables Lunch / Dinner Soups

Chicken and vegetable soup

Published: 05.27.2016 » Last updated: 09.27.2022

Simple and rustic, this soup is quick and easy to make. Serve with buttered toast and it's comfort food to the max.

Chicken and vegetable soup

It’s the chicken version of a soup called picadillo that I grew up with. Don’t confuse Filipino-style picadillo with the Mexican and Cuban picadillo which is a ground beef stew. The Philippine version of the Cuban picadillo is arroz a la Cubana.

Picadillo in the Philippines is a soup with small pieces of beef. My father made his with potato cubes; my mother-in-law’s version has chayote. My version has carrot, potato and chayote cubes.

But because my older daughter Sam eats no mammals, chicken is substituted for the beef. The cooking time is a mere 30 minutes but the soup is simply superb.

Sauteeing garlic, onion and tomatoes in pot

It begins with a spice base. Shallots, garlic and a hefty amount of tomatoes are sauteed in cooking oil until the vegetables soften.

Adding minced chicken and bay leaves to sauteed garlic, onion and tomatoes in pot

The chicken is added along with a couple of bay leaves, fish sauce is drizzled in and ground black pepper is sprinkled in. Everything is cooked with occasional stirring until the chicken meat has lost its raw appearance.

Pouring broth into pot with chicken and vegetables

Add the vegetables, pour in your chicken broth and bring to the boil. Lower the heat, cover the pot and simmer until the vegetables are done.

Chicken and vegetable soup in pot

Because the vegetables soak up the saltiness of the fish sauce during cooking, you will need to taste the broth and adjust the seasonings, if needed, before you serve your chicken and vegetable soup.

Chicken and vegetable soup

Connie Veneracion
Because the chicken used in the recipe is boneless, you will need chicken bone broth. Plain water will not give the soup the richness that makes it so delectable.
I really do not recommend using chicken breast meat which will have a dry mouth feel by the time the vegetables are done.
Chicken and vegetable soup
Print Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine Filipino
Servings 4 people

Ingredients
  

  • 2 tablespoons oil
  • 2 shallots - peeled and thinly sliced
  • 4 cloves garlic - peeled and chopped
  • 4 large tomatoes - diced
  • 1 to 2 bay leaves
  • 4 to 8 chicken thigh fillets - skin on, cut into half-inch cubes
  • fish sauce
  • ground black pepper
  • 1 medium carrot - peeled and cut into half-inch cubes
  • 1 medium chayote - peeled, cored and cut into half-inch cubes
  • 1 large potato - peeled and cut into half-inch cubes
  • 4 to 6 cups chicken bone broth
  • cilantro - to garnish

Instructions
 

  • Heat the oil in a pot.
  • Saute the shallots, garlic and tomatoes until softened.
  • Add the chicken and one to two bay leaves.
  • Pour in a tablespoon of fish sauce and a quarter teaspoon of ground pepper.
  • Cook, stirring often, until the chicken is no longer pink and the mixture is starting to turn dry.
  • Add the carrot, chayote and potato cubes.
  • Pour in the chicken bone broth and bring to the boil.
  • Taste and add more fish sauce and ground pepper, as needed.
  • Cover the pot, lower the heat and simmer until the vegetables are done, about 15 minutes.
  • Taste the broth one last time and adjust the seasonings as needed.
  • Serve the chicken and vegetable soup garnished with cilantro.
Print Pin Recipe
Keyword Chicken soup

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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