I like to eat soup during cold and rainy days like now. This is an Indonesian chicken soup with lots of veggies. I like to eat this soup with rice and a little bit of Asian chilli sauce.

Ingredients

2 large chicken pieces on the bone.( I don't know how you call these sort of chicken pieces in English. In Dutch we call it "kippenbouten".)

5 XL potatoes

8 cloves of garlic( I am a fan of garlic)

4 medium onions

1 large tomato

4 large carrots

Hand full of baby corn

150 gram leek(not in the image)

3 Tea spoon salt

1 Tea spoon mix of white and black pepper

1/2 nutmeg (powder)

8 pieces of cloves

3 Liter of water

Sunflower oil

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Wash the chicken pieces and put them in a large pan with 3 liter of water. Smash the nutmeg with a mortar and pestle, and take one half of it. Put the grated nutmeg and the 8 cloves together in the pan with the chicken.

While the chicken is cooking, you can take a food processor and chop the onions and garlic.

Take a fry pan, add some sunflower oil and fry the onions, garlic, salt and pepper till they are soft enough.

It should look like this when it's done.

When the chicken is almost ready/falling off the bone, you can remove the chicken from the chicken stock and make small pieces/threads of the chicken. Put the onion/garlic mix in the pan with the tomato and boil 10 minutes.

In the meantime you can peel the potatoes and carrots. Cut the potatoes in big cubes and cut the carrots in thick slices. Add the potatoes in the pan and boil 10 minutes.

After 10 minutes, add the carrots, baby corn pieces and boil 6 minutes.

In the meantime you can fry the leek 2 minutes.

After two minutes, add the leek into the pan with soup and boil another 2 minutes.

DONE!!!

Serve with rice, chilli sauce and prawn crackers, Indonesian style ;-), or without.