Chicken Soup

About this recipe

Sop ayam is comfort food for Indonesian homes: clear broth, tender chicken, and vegetables that still hold their shape.

Simmer the chicken first for flavor, then add quick-cooking vegetables near the end.

Fried shallots and celery finish the bowl without needing instant stock.

Prep & cook time

• Prep20 minutes
• Cook40 minutes
• Total1 hour
• Servings5 servings
• LevelEasy

Tools you need

• Large pot
• Knife
• Skimmer

Ingredients

• 500 g chicken (thigh, breast, or mixed bony pieces)
• 1.5 liters water
• 2 carrots, cut
• 2 potatoes, cut
• 1 tomato, cut
• 1 scallion
• 2 celery stalks
• 3 garlic cloves, bruised
• 1/2 onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon sugar
• Fried shallots to garnish

Directions

1. Simmer the chicken in water. Skim off foam.
2. Add garlic and onion. Cook until the chicken is nearly tender.
3. Add potato and carrot. Cook until soft.
4. Add tomato, scallion, celery, salt, pepper, and sugar.
5. Cook 5 minutes more and taste.
6. Serve hot with fried shallots on top.

Kitchen tips

Serve with

• Steamed rice
• Crackers
• Sambal
• Potato fritters

How to store

Keeps 2 days refrigerated. Bring back to a full boil before serving.

Common mistakes

• Leaving foam so the broth turns cloudy.
• Adding vegetables too early until they fall apart.
• Salting heavily before the broth reduces.