John Myers
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Chicken Breast Fillet and Vegetable Soup with Egg Custard and Vermicelli
The perfect chicken breast fillet and vegetable soup with egg custard and vermicelli recipe with a picture and simple step-by-step instructions.
Chicken breast fillet and vegetable soup:
- 550 g Chicken breast fillet
- 300 g 2 Zwiebeln
- 2 Knoblauchzehen
- 1 Stück Ingwer
- 1 rote Chilischote
- 4 liter 1 rote Chilischote
- 2 tsp Salt
- 350 g Carrots
- 150 g Celery
- 150 g Chinese cabbage leaf hearts
- 125 g Leek
- 100 g Celery
- 1 tsp Salt
- 1 Tsp / alternatively tsp instant chicken broth Glutamate
- 0,5 Cup Plucked parsley
Egg prick:
- 2 Eier
- 2 tbsp Cooking cream
- 1 tsp Chicken broth instant
- 0,5 tsp Ground turmeric
- 2 big pinches Coarse sea salt from the mill
- 1 Gefrierbeutel
Vermicelli:
- 150 g Vermicelli (fine egg noodles with durum wheat)
- 1,5 liter Water
- 1 tsp Salt
Chicken breast fillet and vegetable soup:
- Peel the garlic cloves and ginger. Clean / core and wash the chilli pepper. Pour 4 liters of water into a large saucepan, add the chicken breast fillets, the vegetables (2 peeled onions, 2 whole, peeled cloves of garlic, 1 piece of peeled ginger and a cleaned red chilli pepper) and salt (2 teaspoons) and add everything for approx Let simmer for minutes. Skim off the resulting foam with a trowel. In the meantime, prepare the vegetables. To do this, peel the carrots with the vegetable 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. Clean the celery, first cut into slices and then into small diamonds. Cut the Chinese cabbage leaf hearts into small diamonds. Clean the leek, wash thoroughly, halve lengthways and cut into strips. Clean / unthread the Staudensellerie and cut into rings. After half an hour, remove the vegetables (onions, garlic cloves, ginger and red chilli pepper) and the chicken breast fillets from the soup. Cut the vegetables and the chicken breast fillets into small pieces and return them to the soup with the prepared vegetables (carrot blossoms, celery lozenges, Chinese cabbage hearts lozenges, leek strips and celery rings). Let everything cook for another 30 minutes. Finally season with salt (1 teaspoon) and glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken broth.
Egg prick:
- Beat the 2 eggs and whisk with the cooking cream (2 tablespoons), instant chicken stock (1 teaspoon), ground turmeric (½ teaspoon) and coarse sea salt from the mill (2 big pinches). Pour the mixture into a freezer bag, place it in a hot water bed (here placed on the side in the soup) and let it solidify in approx. 7 – 8 minutes. Remove from the freezer bag, let cool down a little and cut into small pieces.
Vermicelli:
- Cook the vermicelli in salted water (1 teaspoon of salt) according to the instructions on the package (here 3 – 4 minutes) and drain through a kitchen sieve
Serve:
- Add the plucked parsley (½ cup) with the egg prick and vermicelli to the soup. Briefly heat everything and serve the soup hot.
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