Chicken Soup with Asian Touch

5 from 8 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 18 kcal


  • 1 Carass of the chicken
  • 1,5 liter Water
  • 2 tablespoon Vegetable broth powder
  • 2 size Carrots
  • 1 small Parsnip
  • 1 disc Celery
  • 1 disc Celeriac
  • 1 middle Onion
  • 1 middle Red peppers
  • 1 middle Salt and pepper
  • 2 handful Glass noodles
  • 2 Heaped tablespoon Tapioca starch
  • 1 teaspoon Ume-Su
  • 3 tablespoon Soy sauce
  • 1 big pinch Lemongrass
  • 1 big pinch Finely chopped coriander


first cut the chicken

  • flügerl and haxerl we use for the main course Asia Chicken from the Römertopf ... the breast is used for a chicken curry salad Chicken curry salad .................... ........... I processed the liver in the following recipe: mustard vegetables with chicken liver and press potato ... and now we cook a fine soup from the carcass and the skin waste ...


  • the carcass (bone structure) as well as all the meat and skin pieces from the chicken now move into the soup pot together with 1.5 liters of water - season with salt and pepper and homemade vegetable stock powder (or soup cubes) - the soup now for at least 1 hour. Let it simmer gently for a long time
  • While the soup is being cooked, wash the root vegetables specified above, peel them and cut them into bite-sized pieces - (attention: the photo shows more vegetables than is stated in the ingredients, because some of them were also used for the main course) - the glass noodles are cooked in a separate pot for about 3 minutes
  • after one hour cooking time, the soup is poured through a sieve (this is done so that no small bones of the carcass are left behind in the soup) - add the prepared vegetables to the soup and cook gently until they are firm to the bite with just a little heat
  • 5 while the carcass meat is loosened from the bones (be careful, there are small bones that shouldn't be overlooked!) - in between pour off the cooked glass noodles and add to the soup together with the removed chicken meat - the soup is now boiled again to thicken brought
  • Stir the tapioca flour in a little cold water and stir it into the boiling soup - it creates a slightly jelly-like bond as you know it from Asian soups - you can of course also bind with a little starch flour, but then the Asian touch is lost a little because this makes the soup a little cloudy - with tapioca flour, the soup remains completely clear and transparent!
  • season with ume-su, soy sauce and a little lemongrass (powdered) - add some chopped coriander to the soup

Declaration on Ume see below

  • ume su is a kind of fruit vinegar that is made from umeboshi apricots ... has a very fine, sour-salty taste ... it is mainly used in asian cuisine, as a condiment for cooking and also in salad dressings ... the special thing about ume-su vinegar is the lactic acid fermentation ... through this ripening process it becomes healthier and finer in taste ... it is available in health food stores, health food stores or china shops


Serving: 100gCalories: 18kcalCarbohydrates: 4gProtein: 0.3gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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