Mixed Vegetable Chicken Soup
A forgiving and flexible soup recipe that uses root vegetables and any other veggies you have on hand.
Ingredients
- 3-4 chicken thighs bone-in, skin-on
- 2 potatoes cut into wedges
- 2 carrots cut into wedges
- 1 beet cut into wedges
- 1 tbsp fish sauce
- Salt to taste
- 2 stalks cilantro to garnish
Instructions
- In a medium pot, cover the chicken thighs with water and blanch them until all the scum floats on top. Remove the chicken and rinse under cold water. Clean the pot.
- In the clean pot, cover the chicken thighs with water and simmer for 30 minutes before adding all the vegetables.
- Season the soup with fish sauce and salt. Let it simmer for another 15 minutes until the vegetables are tender.
- Garnish with ground black pepper and cilantro.