Pumpkin, Sweetcorn & Carrot Chicken Soup

Ingredients:

300g pumpkin (sliced off the green hard outer layer and chopped into chunks)

2 sweetcorn (chopped into chunks)

1 carrot (peeled and chopped into chunks)

1 large tomato (quartered)

14 seedless red dates

1 chicken breast with bone (chopped into 4 parts and blanched with hot water. Remove and set aside)

3 litres water

salt

Methods:

1. Boil the water in the big pot. Once the water starts to boil rapidly, put the chicken and cook for 5 mins.

2. Put the sweetcorn, carrot, tomato and red dates into the pot and cook for 10 minutes. Reduce the heat and simmer for 2 hours. Put the pumpkin in and simmer for another hour. The soup should be very sweet now. Add salt as desired.

Pumpkin Chicken Soup (using crock pot)

                                 

Ingredients:

Pumpkin (skin removed, chopped into about 10 chunk sizes)
1 chicken breast with bone (chopped into 4 parts and blanched)
2 Dang Shen (cut into halves and washed)
1 handful Yuzhu (washed)
1 handful wolfberries (washed)
10 seedless red dates (washed)
1.8 litres hot water
Salt


Methods:

1. Put the chicken into the pot. Next, place the pumpkin on top of the chicken. Add the rest of the ingredients. Pour the hot water into the pot.

2. Turn the temperature to high and cook for 4 hours. Turn to low temperature until ready to serve. Add salt as desired.