John Myers
Contents
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Ingredients
- 1 pack Chicken breast fillet frozen / 500 g
- 700 g Carrots
- 300 g Broccoli
- 250 g Celery
- 250 g Red pepper
- 150 g Mushrooms
- 150 g Kohlrabi
- 150 g Onions (1 large)
- 100 g Spring onions
- 2 Large cloves of garlic
- 1 Red chilli pepper
- 2 tbsp Peanut oil
- 2 liter Chicken broth (8 tsp instant)
- 1 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Sambal oelek
Instructions
- Let the chicken breast fillet thaw a little 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. 4 - 5 mm thick) with the knife. Clean the broccoli and cut into small florets. Clean / peel the celery and cut into small diamonds. Peel the peppers with the peel, clean, wash and cut into small diamonds. Clean / brush the mushrooms, halve and cut into pieces. Peel the kohlrabi and cut into small diamonds. Peel and quarter the onion and cut into wedges. Clean and wash the spring onions and cut into rings. Peel and finely dice the garlic cloves. Clean, wash and finely dice the chilli pepper. Heat peanut oil (2 tablespoons) in a large saucepan and fry the onion wedges with the garlic clove cubes and chilli pepper cubes. Add the chicken breast fillet slices and fry them vigorously. Now add the vegetables (carrot blossoms, broccoli florets, celery lozenges, paprika lozenges, mushroom pieces, kohlrabi lozenges and spring onion rings), fry briefly and deglaze / pour on the chicken broth (2 liters). Season with salt (1 teaspoon), pepper (½ teaspoon) and sambal oelek (½ teaspoon) and let everything simmer / boil for approx. 25 minutes with the lid closed. Serve the soup hot.
Tip:
- You can also freeze the soup in advance.
Nutrition
Serving: 100gCalories: 78kcalCarbohydrates: 3.9gProtein: 1.5gFat: 6.3g
