1. The chicken breast is peeled and the meat is removed, and the chicken bones are left in the stew
2. Put the chicken bones in the pot, add green onions and ginger to boil, add some cooking wine and continue to simmer for later use
3. Cut the chicken breast into small pieces and remove the fascia
4. Chopped into minced chicken
5. Put the cooking wine, salt, white pepper, light soy sauce, egg white, chicken powder and appropriate amount of salad oil in a bowl and stir in one direction.
6. Do not boil the water in the pot, make the minced chicken meatballs and put it in the hot water, turn to high heat to boil
7. Put it out and put it in cold water for later use
8. Cut tomatoes into small pieces
9. Peel the potatoes and cut into small pieces
10. Put the tomatoes in the frying pan and stir fry evenly
11. Add the right amount of onion and stir fry evenly
12. Then add an appropriate amount of tomato sauce and continue to stir well
13. Add the chicken bone broth cooked before
14. For a good taste, I use a blender to make a paste
15. Pour the tomato soup back into the pot
16. Add potato pieces and continue to simmer, simmer until the potatoes are soft, add a little salt
17. Finally add the minced chicken balls and boil it
18. Out of the pot
Tips:1. The taste of my thick soup is relatively simple, with only short onions and salt in it, without adding more seasonings and spices
2. It is best to add some fat to the minced chicken meatballs, otherwise it will be too dry. I added some oil, but the meatballs are still a bit dry.
