Jumat, 12 Maret 2021

Processed Chicken Soup for Cold Weather

Processed Chicken Soup for Cold Weather - When the weather is cold, many times people sign up for processed soup that can warm the body. For that, there is nothing wrong with starting to mix processed chicken in soup to create warmth when it rains. No need for complicated cooking, really. The fun thing is, now you don't need to worry anymore when you want to shop from vegetables, herbs, to fresh chicken. Well, for those of you who want to enjoy processed chicken in soup, you can try some of the recipes below. Guaranteed, all family members must be addicted.

5 Delicious Processed Soup Chicken during the Rainy Season


The rainy season is always synonymous with humid weather and cold temperatures. Fight the cold of the rainy season with a selection of processed chicken recipes below:

1. Chicken Noodle Soup

Materials needed:

1 kg boneless chicken thighs
1 packet of egg noodles
½ teaspoon ground pepper
1 teaspoon salt
3 tablespoons vegetable oil
1 onion, chopped
2 pieces of garlic, finely chopped
2 ½ liters of broth (from boiled chicken bones)
4 celery stalks, sliced
4 carrots, sliced ​​according to taste
2 bay leaves


How to make:
Season the chicken with pepper and salt to taste. Heat a large pot, pour the oil, put the chicken meat in the position of the fried skin first. Cook until golden brown, turn over, repeat process, remove from heat.
In the same oil, saute the onions until they are translucent. Enter the garlic, stir until fragrant. Pour the broth while stirring until the remaining brown in the pan dissolves.
Add chicken, carrots, celery and bay leaves. Wait for the water to boil and the chicken is cooked for about 30 minutes.
Remove the chicken, place it on a plate, then shred it. Put the egg noodles in the soup, cook until the noodles are cooked.
Put the chicken in the pan, season the soup with pepper and salt until just right. Remove and serve warm.

2. Lemongrass Ginger Chicken

Materials needed:

1 chicken, cut into 12 pieces
a handful of red bird's eye chilies, halved
4 garlic cloves, thinly sliced
1 segment of ginger, thinly sliced
1 lemongrass, halved lengthwise
1 turmeric segment, thinly sliced
2 pieces of lime leaves, discard the bone leaves
salt and sugar to taste
1 ½ liters of water


How to make:
Boil the chicken briefly with 250 ml of boiling water to remove dirt and blood residue. Drain the chicken, remove the water.
Heat the remaining water, put all the cooking ingredients that have been prepared. Let it boil.
When the water boils, add the chicken and let it simmer again and the chicken is cooked (indicated by the appearance of oil on the surface of the cooking water).
Add salt and sugar to taste. Serve warm.

3. Chicken Tongseng

Materials needed:

½ kg chicken wings, cut into small pieces
200 grams of cabbage, sliced ​​lengthwise
2 medium red tomatoes
250 ml of water
3 spring onions, finely sliced
2 garlic cloves, finely sliced
5 pieces of red bird's eye chilies, roughly chopped
1 pack of curry spices
3 pieces of lime leaves
Pepper, sugar and salt
Oil for sauteing

How to make:
Saute the curry spices, two onions, chilies, and lime leaves until fragrant.
Enter the chicken, saute again until the chicken turns pale.
Pour water, stir until boiling.
Add cabbage and tomatoes, season with pepper, sugar and salt.
Stir and let it boil and the chicken is cooked. Remove and serve.

4. Misoa Chicken Soup

Materials needed:

2 boneless, diced chicken breasts
200 grams of misoa
600 ml of water
4 cloves garlic
¼ tsp ground pepper
2 leeks, cut, separate between the white and green parts
1 tablespoon fish sauce
Sugar and salt to taste
3 tbsp oil

How to make:
Saute the onions and white leeks until fragrant
Pour water, stir until boiling. Enter the chicken, stir until the chicken is cooked.
Add misoa, add pepper, sugar and salt. When the misoa is almost done, add the fish sauce and green onions.
Taste the sauce, if it's delicious, turn off the heat. Misoa chicken soup is ready to be served with the addition of sliced ​​cayenne pepper or bottled chili sauce.

5. Spicy Coconut Milk

Materials needed:

½ kg of chicken wings
1 liter of thin coconut water
5 spring onions
4 cloves garlic
A handful of red bird's eye chilies
1 segment of ginger
1 stalk lemongrass, bruised
2 bay leaves
2 green tomatoes, split 4
Pepper, sugar, salt to taste
1 bunch of basil leaves, just take the leaves
Oil for sauteing

How to make:
Saute shallots, garlic, chilies, lemongrass, ginger, bay leaves until fragrant.
Add the chicken, stir until the chicken turns pale.
Pour the coconut milk, stirring constantly, don't stop so that the coconut milk doesn't break.
After boiling, add the tomatoes. Stir and wait for it to boil. Let stand over medium heat until the chicken oil comes out.
Add pepper, salt and sugar. Taste until it feels just right.
Enter the basil leaves, stir briefly until the leaves are wilted. Remove and serve.