John Myers
Stew with Chicken Breast Fillets, Carrot Blossoms, Onions, Mushrooms and Pasta
The perfect stew with chicken breast fillets, carrot blossoms, onions, mushrooms and pasta recipe with a picture and simple step-by-step instructions.
(Makes approx. 8-10 servings)
- 500 g Fresh chicken breast fillets
- 1000 g Carrots
- 500 g Onions
- 500 g Mushrooms
- 2 Garlic cloves
- 2 tbsp Oil
- 250 g Small noodles
- 3 liter Vegetable broth (3 tbsp instant)
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp Sambal oelek
- 2 tbsp Sweet soy sauce
- 2 tbsp Maggi wort
- 1 Cup Plucked parsley
- Clean and wash the chicken breast fillets, dab with kitchen paper and cut into small slices. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Peel and quarter the onions and cut into wedges. Clean / brush the mushrooms and cut into slices. Peel the garlic cloves and dice them very finely. Heat oil (2 tbsp) in a large saucepan and fry the garlic clove cubes and onion wedges vigorously. Add the chicken breast fillet slices and fry briefly with the vegetable stock (3 liters). Now add the carrot blossoms and mushroom slices and season with salt (2 teaspoons), pepper (1 teaspoon), sambal oelek (1 teaspoon) and cook for about 15 – 18 minutes with the lid closed. In the last 8-10 minutes of cooking time, add the noodles (for the cooking time of the noodles, see package information). Finally, season with sweet soy sauce (2 tbsp) and Maggi wort (2 tbsp). Sprinkle the soup with a little pulled parsley and serve hot.
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