Chicken Soup with Mixed Vegetables

5 from 4 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 10 people


  • 340 ml 1 glass of chicken broth with chicken
  • 2,7 liter Hot water
  • 1 tbsp Chicken broth instant
  • 2 tsp Salt
  • 1 tsp Sambal Oelek
  • 480 g Asparagus / peeled
  • 165 g 1 leek
  • 80 g 2 carrots / peeled
  • 70 g 1 piece of celery / cleaned
  • 75 g ½ yellow pepper / cleaned
  • 60 g ½ green peppers / cleaned
  • 60 g ½ red peppers cleaned
  • 20 g 1 piece of ginger peeled
  • 13 g 1 Red chilli pepper / cleaned
  • 9 g 2 cloves of garlic peeled
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Maggi wort
  • Parsley for garnish / serving


  • Peel the asparagus, remove the ends and cut into slices. Clean and wash the leek and cut into rings. Peel the carrots with the peeler and cut into slices. Clean the celery, first cut into slices and then into small diamonds. Clean and wash the peppers and cut into small diamonds. Peel the onion, cut in half, cut into wedges and separate into pieces. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Bring the broth with the chicken to the boil, add the vegetables (asparagus slices, leek rings, carrot slices, celery diamonds, paprika diamonds / red / green / yellow, ginger cubes, garlic clove cubes and chilli pepper cubes.) And simmer / cook with the lid on for about 30 minutes . Season to taste with sweet soy sauce (1 tbsp) and Maggi seasoning (1 tbsp). Serve the soup hot, garnished with parsley.
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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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