Tuesday, May 29, 2012

Quick Home Made Chicken Soup

I had been busy. I was longing for some comfort food, but I don't have the luxurious time to cook something time consuming recently. Looking at the cold weather, I decided to cook this bowl of quick home made chicken soup on a fine weekday for dinner.

Well, you know what? You don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul. My crave for this soup is partially because of Wendy's Shallot Chicken Soup post. Wendy's version is more Umph! and intense. Mine is quick and easy version, made with simple ingredients I have on hand. All thanks to Wendy for that, her blog never fails to give me ideas. Although it might not be the best chicken soup in the world, but it definitely comforting :)

The beauty of this soup is in its simplicity, and how a drumstick could make delicious soup that serves two. This recipe is not the most traditional chicken soup recipe and you won't be seeing any exotic offerings and whatsoever. It's just home made chicken soup. That's it.

Ingredients (Serves 2)
  • 1 Whole L Shaped Chicken Leg. Preferably free range chicken (Or Kampung Chicken).
  • 3 Shallots, peeled, cleaned, leave it whole.
  • 2 to 3 slices of Ginger 
  • 3 fresh Shitake Mushroom, cleaned, cut into half or leave it whole.
  • A pinch of cracked peppercorn
  • 600ml Water
  • Salt to taste
  • 1 Spring Onion, cut into 1 inch length (garnishing)

1. Clean the chicken leg, trim off excess fats. Remove the skin if you want. It's up to you.

2. Everything in the pot except salt and spring onions. Bring to a boil.

3. Lower the heat and let it simmer for about 30mins or so.
4. Salt to taste, garnish with spring onions before you serve.

It's nothing fanciful. But it is something that could warm your stomach during rainy days.


  1. Singapore's chicken is sweeter than Malaysian chicken, I don't know why.
    But the last time I used it to make porridge, it tasted way different from those here, more flavourful.
    Thanks for the 'promotion" ah, kekekeke.

  2. Some of the Singapore Chicken are imported from M'sia also. By the way, I prefer M'sia chicken. Becos only M'sia can get real Kampong Chicken. Sini punya Kampong Chicken tak boleh lah, I just felt that they are NOT the real stuff. And Singapore ordinary chicken are fat fat one. Meat is soft. M'sia chicken is more chewy and taste good. Maybe it's individual preference lo. Hahaha...