Chicken soup with glass noodles

Ingredients for 4 servings:

• 1 chicken (approx. 1 kg)
• 1 bunch of spring onions
• 2 carrots
• 1 Chinese cabbage
• 1 pack of soy sprouts
• 1 pack of glass noodles
• Soy sauce
• Oil (sesame oil)
• Ginger
• salt and pepper
• chili powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chinese chicken soup

Wash the chicken and place it in a large pot. Wash the spring onions, slice them all into thin rings, and add them to the chicken, reserving some. Cut one carrot into large pieces and add it. Add soy sauce, salt, pepper, chili, and a few drops of sesame oil to the pot. Cut off a small piece of ginger and fill the pot with water. Simmer over low heat for about 1 hour or cook in a pressure cooker for about 20 minutes. Drain the soup in a sieve, remove the chicken, and return it to the soup. Slice the second carrot into thin strips, slice the Chinese cabbage, add the bean sprouts, glass noodles, and the remaining spring onions, and bring back to a boil until the glass noodles are tender. This is my children’s favorite soup and the only soup I can eat, thanks to a celery allergy, that tastes great even without it.