Make this comforting Singapore-style ABC Soup with chicken! A hearty, nourishing, clear broth perfect for an easy weeknight meal.

It’s soup season! And there’s nothing more comforting than a big bowl of ABC Soup. Simple, hearty, and nourishing, it’s one of those dishes that instantly warms you up from the inside out.

ABC Soup is a staple in many homes in Singapore, and every household will make it a little differently. Some add corn, others like it plain and clear, but the idea is always the same: a light yet hearty, nourishing soup that feels like home.

In my house, we never actually called it ABC Soup. It was just “chicken soup” or “sup ayam.” And to be honest, we rarely ate this Chinese-style version. When it came to chicken soup, my family preferred the Malay-style sup ayam made with sup bunjut (a spice packet filled with star anise, cloves, and cinnamon), or a bowl of soto ayam or Indonesian chicken soup.

So when I made my easy ABC soup — with no meat, just veggies — people were… mad! Apparently, the “proper” version has to include chicken or meat of some sort. So here I am with a classic chicken ABC soup, still simple but with a few extra steps for that richer, more complete flavour that you’ve been asking me for.

I’ll admit though, my easy meatless version is still my go-to when I want something quick. But this one’s perfect when you want a wholesome one-pot meal.

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What is ABC Soup?

Despite the cute name, ABC Soup isn’t named after the alphabet! There’s no confirmed reason why it’s called ABC Soup, and that’s part of its charm.

Some say it’s because it’s as easy as ABC to make, made with basic, everyday ingredients you can always find at home. Think of it as the Asian version of chicken soup: simple, soothing, and perfect for any day of the week.

Others believe the name comes from the vitamins packed in the key ingredients.

Vitamin A: from carrots

Vitamin B: from potatoes and onions

Vitamin C: from tomatoes

Whatever the reason, ABC Soup is a Chinese home-style clear soup made by simmering chicken and vegetables until everything turns naturally sweet and flavourful.

Why You’ll Love This ABC Soup

Comfort in a bowl: Gentle, clear broth with naturally sweet veggies and tender chicken.
Simple ingredients: You probably already have everything in your fridge.
Two cooking options: Choose between the stovetop version for tradition or the Instant Pot for speed.
One-pot meal: Hearty enough to enjoy on its own, light enough to have with rice.
Make ahead friendly: Store extras and use the soup as homemade chicken stock.

Key Ingredients for Chicken ABC Soup

Chicken (bone-in pieces): Drumsticks, thighs, or wings give the soup a deeper, richer flavour.

Carrots, potatoes, tomatoes, onion: The essential ABC combo — these bring sweetness and body to the broth.

Salt & pepper: All you need for seasonings are salt and pepper! You can add light soy sauce I suppose, but I personally never do. Let all the natural sweetness shine through!

Optional extras: Add corn or cabbage for more texture and flavour.

Pro tip

Make extra soup! The leftovers make an amazing homemade chicken broth you can use for noodles, rice dishes, or stir-fries later in the week.

Key Steps to Making Chicken ABC Soup

1. Blanch the Chicken

Bring a small pot of water to a boil.

Add chicken pieces and boil for 2–3 minutes, or until surface is not pink anymore.

Drain and rinse.

When making chicken soup, I highly recommend this step. It’s a small step that helps achieve a clearer, cleaner broth.

2a. Cook the Soup: Instant Pot Method

Place blanched chicken, onion, garlic, carrots, potatoes, tomatoes and corn (if using) in the Instant Pot.

Pour in 2 L (8 cups) water, staying below the max line.

Stir in salt.

Close the lid and set to High Pressure for 15 to 20 minutes.

Allow natural pressure release for 10 minutes, then manually release the remaining pressure.

2b. Cook the Soup: Stovetop Method

This method requires a bit more babysitting than the instant pot method, but straightforward.

In a large pot, add 2 L (8 cups) water, blanched chicken, onion, and garlic.

Bring to a boil, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface.

Add carrots, potatoes, tomatoes and corn (if using).

Continue simmering uncovered, or with lid slightly open for 45–60 minutes, until chicken is tender and vegetables are soft. If too much liquid is cooking off, add more water.

Stir occasionally and skim off any remaining foam if needed.

3. Season to Taste

Add chopped parsley and ground white pepper, according to preference.

Stir gently and taste. Add more salt, if needed.

4. Serve

Ladle hot soup into bowls.

Garnish with chopped spring onions and extra dashes of ground pepper.

Enjoy as a light meal or with a side of rice for a more filling option.

How to Serve

Serve this soup hot, garnished with chopped spring onions or parsley.

It’s lovely on its own as a light meal, or pair it with a bowl of rice for something heartier.

Why I Prefer the Instant Pot

If I had to pick a method, the Instant Pot wins every time, especially on busy days. Here’s why:

Fall-off-the-bone tender chicken in just 15 minutes: The pressure cooking does all the work for you, infusing the flavors into the broth and veggies in record time.

Set it and forget it: No constant checking, no skimming of foam, no worrying about water levels! Just toss everything in, close the lid, and let it do its thing.

Less fuss, more consistency: Unlike stovetop simmering, where you have to skim often, adjust heat and occasionally add water, the Instant Pot gives you reliably clear, flavorful soup every single time.

Perfect for meal prep: I often make a big batch, and the leftovers store beautifully as homemade chicken broth for noodles, rice dishes, or stir-fries later in the week.

Honestly, the stovetop version is still great if you don’t have a pressure cooker (and love the more hands-on approach), but for me, the Instant Pot is the ultimate lazy-cook hero.

Tips & Tricks

For a clearer soup: Always blanch the chicken first and skim off foam while simmering.
Add depth: Drop in a few dried anchovies (ikan bilis) in the soup for extra umami.
More veggies: Corn, cabbage, or even daikon radish are great additions.
Don’t over-season: Let the natural sweetness of the chicken and vegetables shine.
Make extra broth: Store it and use as a base for noodles, fried rice, or sauces later in the week.

Storing & Reheating

Fridge: Keeps well for up to 4 days in an airtight container.

Freezer: Freeze for up to 1 month! Perfect for easy weeknight meals. If freezing, do not add any leafy vegetables as they will not freeze well.

To reheat: Warm gently on the stovetop or microwave until hot. If it thickens, add a bit of water to loosen the broth.

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