Heat up a pot of water enough to cover the chicken. Once boiling, blanch the chicken briefly for about 5 minutes. Drain and set aside.
Heat up about 5L of water in a stockpot. Add the chicken, carrots, corn, potatoes and onions and bring to a boil. Boil for about 15 minutes, then reduce to medium-low, cover and simmer for at least a couple more hours.
About an hour before the soup is done, add the quartered tomatoes and let simmer.
Right before serving, add salt to taste and simmer for another 15 minutes.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
