ABC Soup (Carrot, Tomato & Potato Soup) is a comforting Cantonese-style chicken and vegetable soup made with carrots, potatoes, tomatoes, corn, and ginger. I love how the natural sweetness of the vegetables blends with the savory chicken broth to create a light yet nourishing dish. I often prepare this soup when I want something warm, simple, and wholesome for a family meal or a cozy evening at home.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple, everyday ingredients that come together to create a deeply flavorful soup. I like how the carrots and corn add a natural sweetness while the tomatoes give the broth a gentle tang. The chicken slowly simmers and releases rich flavor into the soup, making the broth incredibly comforting.
Also I appreciate how easy this recipe is to prepare. I only need one pot, and most of the cooking time is hands-off while the soup simmers. I find it to be a great option for a nourishing homemade meal that feels light but still satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 chicken drumsticks or 3 chicken thighs
1 large potato, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
1/2 yellow onion, cut into large pieces
1 large tomato, cut into wedges
1 corn on the cob, cut into sections
6 cups water
1 small knob ginger, sliced
1 1/2 teaspoons salt
1/2 teaspoon chicken bouillon powder (optional)
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
chopped scallions for garnish (optional)
Directions
I start by bringing a pot of water to a boil and blanch the chicken for about 1 to 2 minutes. I do this step to remove impurities and keep the broth clear. After that, I drain the chicken and rinse the pieces under clean water.
Next, I place the blanched chicken in a clean pot and add the carrot, potato, tomato, corn, onion, and ginger. I pour in the water and bring everything to a boil over medium-high heat.
As the soup begins to boil, I skim off any foam that rises to the surface. Once the broth looks clean, I reduce the heat to low, cover the pot, and let the soup simmer gently.
I let the soup cook for about 45 to 60 minutes until the vegetables are tender and the chicken has released its flavor into the broth.
Finally, I season the soup with salt, chicken bouillon powder if I want extra depth, white pepper, and sesame oil. I taste the broth and adjust the seasoning if needed. I ladle the soup into bowls and garnish it with chopped scallions before serving it hot.
Servings and timing
This recipe makes about 4 servings, which I find perfect for a small family meal.
Prep time: 15 minutes
Cooking time: 60 minutes
Total time: 75 minutes
Each serving contains approximately 320 kcal.
Variations
I sometimes change a few ingredients depending on what I have available in my kitchen. One variation I enjoy is adding extra vegetables such as napa cabbage or daikon radish, which make the soup even more hearty.
Another variation I like is using chicken wings instead of drumsticks or thighs. The wings add a rich flavor to the broth while keeping the soup light.
If I want a sweeter soup, I add an extra piece of corn or carrot. For a slightly stronger aroma, I sometimes add a bit more ginger.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days. I like how the flavors deepen after resting overnight.
When I reheat the soup, I warm it gently in a pot over medium heat until it is hot. If the broth has thickened slightly, I add a small splash of water to loosen it.
I can also freeze the soup for up to 2 months. When I want to serve it again, I thaw it in the refrigerator overnight and reheat it on the stove.
Related Recipes:
FAQs
What does ABC soup mean?
ABC soup is a popular Cantonese-style soup made with carrots, potatoes, and tomatoes. I know it as a simple home-style soup where the vegetables naturally sweeten the broth while the chicken adds savory depth.
Can I make this soup without chicken?
Yes, I can make a vegetarian version by skipping the chicken and using vegetable broth instead of water. I sometimes add mushrooms or tofu to give the soup more body.
Why do I blanch the chicken first?
I blanch the chicken to remove impurities and excess blood. This helps me create a clearer, cleaner-tasting broth.
Can I cook this soup in a slow cooker?
Yes, I can place all the ingredients in a slow cooker and cook it on low for about 6 to 7 hours. This method slowly extracts flavor and produces a rich broth.
Can I add more vegetables to the soup?
Yes, I often add vegetables like cabbage, celery, or daikon. I enjoy adjusting the soup depending on what vegetables I have available.
Conclusion
ABC Soup (Carrot, Tomato & Potato Soup) is one of the simplest and most comforting soups I like to prepare at home. I enjoy how a few humble ingredients transform into a flavorful and nourishing broth after gentle simmering. Whether I make it for a cozy dinner or a family meal, this soup always feels wholesome, satisfying, and easy to return to again and again.
📖 Recipe:
Print
ABC Soup (Carrot, Tomato & Potato Soup)
- Total Time: 75 minutes
- Yield: 4 servings
- Diet: Halal
Description
ABC soup is a comforting Cantonese-style chicken and vegetable soup made with carrots, potatoes, tomatoes, corn, and ginger. The vegetables add natural sweetness while the chicken creates a light yet nourishing broth.
Ingredients
4 chicken drumsticks or 3 chicken thighs
1 large potato, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
1 large tomato, cut into wedges
1 corn on the cob, cut into sections
1/2 yellow onion, cut into large pieces
1 small knob ginger, sliced
6 cups water
1 1/2 teaspoons salt
1/2 teaspoon chicken bouillon powder (optional)
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
Chopped scallions for garnish (optional)
Instructions
- Bring a pot of water to a boil and blanch the chicken for 1 to 2 minutes to remove impurities. Drain and rinse the chicken under clean water.
- Place the blanched chicken in a clean pot and add the carrot, potato, tomato, corn, onion, and ginger.
- Pour in the 6 cups of water and bring everything to a boil over medium-high heat.
- Skim off any foam that rises to the surface to keep the broth clear.
- Reduce the heat to low, cover the pot, and let the soup simmer gently for 45 to 60 minutes until the vegetables are tender and the chicken has flavored the broth.
- Season the soup with salt, chicken bouillon powder if using, white pepper, and sesame oil.
- Taste and adjust seasoning if needed, then ladle into bowls and garnish with chopped scallions before serving hot.
Notes
You can add vegetables such as napa cabbage, celery, or daikon radish to make the soup heartier.
Chicken wings can be used instead of drumsticks or thighs for a richer broth.
Add extra corn or carrot if you prefer a sweeter soup.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The soup can be frozen for up to 2 months and reheated gently on the stove.
If the broth thickens during storage, add a small splash of water while reheating.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
