Indonesian Style Chicken Soup with Potatoes

I wish you all a Happy New Year and may the year bring you good health, happiness and prosperity. Our promise to you is to share more recipes on this blog! 

Indonesia, a country located in South East Asia, is one of the largest Muslim countries in the world. It comprises of more than 17,000 islands and is ranked the 4th most populous country worldwide. This nation is most well known with its beautiful diving sites, white sandy beaches and the foremost, Bali island. When it comes to agriculture, this county is also called the spice islands. Indonesia produces top qualities of cinnamon, nutmeg, vanilla beans, cloves, coffee and many more. Spices and hot peppers are used abundantly in the cooking. As a Chinese descent born and raised in Indonesia, I must say my palate is well trained towards eating fiery and spiced food.

Winter is officially here and after 2 weeks of eating and entertaining, I was longing for a bowl of comforting soup.I decided to make Indonesian style Chicken Soup with Potatoes and my husband loved it! He proclaimed that this recipe must be featured n the blog. This basic soup is served quite frequently at my home in Indonesia. It is packed with flavour contributed from spices and taste best when left overnight. You can also add in your favourite ingredients for a hearty meal: pot barley, celery, green peas or even pasta.

Instead of making the regular chicken noodle soup or eat canned soup, I highly recommend you to make this Indonesian style Chicken Soup to feed your cold. Spices used in this recipe not only open up your appetite but it also boost your immune system, which is crucial for recovery.


Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 2 L water
• 1 can chicken broth
• 1 whole chicken (2 lbs), cut into bite sized
• 1 tomato, quartered
• 5 Yukon gold potatoes, cubed
• 2 carrots, sliced
• 2 onions, quartered
• 4 cloves of garlic, smashed
• 8 cloves
• 1 cinnamon stick, 1 to 2 inch long
• 1/2 whole nutmeg, crushed
• 5 cardamoms
• 1 star anise 
• 1 tsp whole black peppers, crushed 
• 1 tbsp salt

METHOD: 

1. In a pot, boil 2 L of water with chicken broth
2. Place cinnamon stick, nutmeg, cardamoms, star anise and crushed black peppers in a cheese cloth and tie up
3. Once boiled, add in chicken pieces, spices in cheese cloth, tomatoes, carrots, onions, garlic and salt. Return to boil
4. Once boiled, lower down the heat and skim off gray foam on the soup surface with a ladle
5. Let the soup simmer for 30 minutes and add in potatoes and cook for another 20 minutes