Chicken and Vegetables Soup

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 45 mins

Serves: 4


  • 2 tablespoon cooking oil
  • 1 onion, chopped
  • 2 carrots, peeled and cut into cubes
  • 1 free range chicken (Indonesian: ayam kampung), cut into 4-8 pieces
  • 500 gram cabbage, cored and roughly chopped
  • 4 tomatoes, quartered
  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 1 liter water
  • 2 scallion, finely chopped
  • 2 celery leaves (Indonesian: daun seledri), finely chopped


  1. Heat the oil in a soup pot and fry the onion until fragrant.
  2. Add carrots and chicken and cook until chicken are no longer pink.
  3. Add cabbage and tomatoes, mix well.
  4. Add salt, sugar, and water and bring to a boil. Reduce heat and let simmer for 1 hour or until chicken is tender and fully cooked.
  5. Add the scallion and celery leaves, stir and turn off the heat immediately. Serve warm in individual soup bowls.

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