Winter Melon Soup

I discovered Progresso’s new line of cooking stocks through The Recipe ReDux–they’re made from simmering real bones, veggies and herbs, so they’re awesome for adding more flavor to different dishes!

I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe, I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.

The cooking stocks are made without artificial flavors, and are just 15-45 calories, 95-420mg sodium and 0-1g fat per serving, so they’re a great healthy option to boost the flavor in whatever you’re cooking! I think stocks are wonderful for comfort foods…like soups! (To me, there’s no other comfort food that’s better than soup or chili!)

There are 3 different flavors (chicken, unsalted chicken, and vegetable), and are available in grocery stores all across the country!

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I happened to be having an onigiri party with my friends, so we decided to make winter melon soup on the side! Kate commented that the pot/cauldron we used looked like something the remains of our ancestors would be stored in (noooo…), so aside from being known as winter melon soup…we now also affectionately refer to this as “The Soup of Our Ancestors.”

I hadn’t had a good Chinese soup in a good while, and my friend makes delicious soups, so we decided to go for that–we wanted to keep this simple since lazy cooking is the best type of cooking–as a result, this soup only calls for 5 ingredients!

Winter Melon Soup

Print Recipe

5 Ingredient Winter Melon Soup

Course: Soup

Cuisine: Asian, Chinese

Keyword: 5 ingredients + under, easy

Servings: 4 servings

Ingredients

• 8 chicken drumsticks or in whatever form you'd like it to be in your soup
• 1/4 large winter melon cubed
• 1-2 inch fresh ginger sliced
• 4 cups Progresso unsalted chicken broth or your choice of broth
• 1 3.5 oz. pack enoki mushrooms
• freshly ground sea salt optional, to taste

Instructions

• Cut the quarter of winter melon into approximately 2 x 1.5" big rectangles. Be sure to cut the rind of the melon off.
• Peel the ginger and cut 4-5 slices, each piece ~1/8" - 1/4" thick.
• Rinse the enoki mushrooms. Cut the bottoms off (if they are still connected together) and peel tiny clumps of enoki apart (as big or as small clumps as you want).
• Put winter melon, enoki mushrooms, and ginger in a soup pot. Add 3 cups of water + the carton of chicken stock. Have the soup come to a boil, then add the chicken. Since it's easy to overcook chicken, let the soup cook the winter melon and mushrooms first, then put the chicken in afterwards and wait for that to cook.
• After chicken is cooked, add salt (if desired).
• Voila! Simple winter melon soup with chicken! :)

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• What’s your favorite comfort food?
• Favorite type of soup? My favorite non-Chinese soups are Chicken Corn Chowder + Italian Wedding, but I love having this one for a light meal! :]