A chicken soup recipe using chicken breasts, fresh chinese yam and arrowroot.
It is important not to cook the ingredients in vigorous boiling water. The chinese yam, carrot and arrowroot will turn soft and disintegrate which "dirty" the soup. The chicken breasts will also become tough and dry. Omit the ginger if you do not like it.
The bouillon cubes should have sufficient salt for the soup. However you can add salt if you think it is too bland. You can make your own soup stock if you are up to it. It tastes better but takes more time and effort.
If you cannot find fresh chinese yam, then replace it with arrowroot or potato.
Ingredients2 pieces of tender chicken breasts
150g fresh chinese yam (shan yao 山药)
1 slice of ginger
150g carrot
300g fresh arrowroot (fen ge)
Seasonings
2 tsp cornstarch or arrowroot starch
1 tsp of soy sauce
Soup base
2 liters of water
3 bouillon cubes
Garnish
1 stalk of coriander
Directions
- Cut the chicken breasts into bite-sized pieces
- Marinate with soy sauce and cornstarch
- Peel the fresh yam and cut into bite-sized pieces
- Peel the carrot and cut into bite-sized pieces
- Peel the arrowroot and cut into bite-sized pieces
- Bring water to a boil and add the bouillon cubes
- Add the chinese yam, ginger, carrot, arrowroot into the stock
- Cook for about 5 minutes and add the chicken pieces
- Simmer on low heat for about 1 hour
- Garnish with coriander leaves and serve
If you are using the slow cooker to simmer the soup, pour everything into a slow cooker at Step 8.
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