Chicken soup with bean sprouts

Ingredients for 4 servings:

• 2 chicken breasts (with bones), approx. 600 – 700 g
• 2 m.-sized onion(s)
• 1 small carrot(s)
• 150 g celeriac
• 3 m.-large tomato(s)
• ½ small Chinese cabbage
• 1 red bell pepper(s)
• 1 bunch of spring onions
• 250 g soy sprouts (or mung bean sprouts)
• 1 tbsp oil
• 5 tbsp soy sauce
• Sambal Oelek
• 1 tsp pepper (corns)
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the meat. Peel and quarter the onion. Trim, wash, and roughly chop the carrots, celery, and tomatoes. Bring everything to a boil with peppercorns in 1 1/2 liters of water. Cover and simmer over low heat for 35-40 minutes. Meanwhile, trim and wash the Chinese cabbage, bell peppers, and spring onions. Cut the Chinese cabbage and bell pepper into strips, and chop the spring onions. Sort and rinse the sprouts. Heat 1 tablespoon of oil in a large pot. Sauté the cabbage, bell peppers, and spring onions. Remove the meat from the broth and let cool slightly. Pour the broth through a sieve into the vegetables, bring to a boil, and simmer for 5-6 minutes. Cook the sprouts for about 2 minutes. Remove the skin and bones from the meat. Fry in 1 tablespoon of hot oil, if desired. Season with salt and pepper. Season the soup with soy sauce and sambal oelek. Cut the meat open and heat it up.