Beetroot, Corn and Carrot Chicken Soup

This nutritious soup can be served as a 'one-bowl meal' or as a soup dish either for lunch or dinner. This is one YUMMYLICIOUS soup which my family enjoys having it over and over again.

Ingredients: (Serves 4)
2 chicken thighs and 2 drumsticks (leave it whole)
Some chicken bones (washed and drained)
1 beetroot (peeled and thickly sliced)
1 corn (cut into 3 sections)
1 carrot (peeled and cut into chunks)
Some dried red dates (washed)
1 tbsp wolf-berries or kei chi (washed and drained)

Seasonings:
Chicken stock granules (to taste)
Dash of salt (to taste)

Methods:

1. Bring a pot of water to a boil, pour some boiling water over the chicken thighs, drumsticks and bones to blanch them, and drain.
2. Put the bones back into the remaining water and continue to boil over medium-low heat for about 15 minutes. Dish out the bones.
3. Add in the corn, beetroot and red carrot and continue to simmer for about 10 minutes. If the water dries up too quickly, add more water.
4. Add in the chicken meat and red dates and continue to cook until the chicken is cooked through. 
5. Add in wolf-berries or kei chi and chicken stock granules. Continue to cook for another 2-3 minutes.
6. Off the heat, add salt and taste for correct seasonings.
7. The soup is ready to be served hot!