Chinese vegetable soup with chicken

Ingredients for 6 servings:

• 2 cloves garlic, finely sliced
• 2 m.-sized carrot(s), cut into thin slices
• 200 g mushrooms, white, quartered
• 1 small onion(s), roughly chopped
• 1 tsp butter
• 1 bunch of spring onions
• 1 bulb(s) of ginger
• 1 bunch coriander greens (approx. 40 g)
• 2 bunches of celery
• 1 bulb(s) of fennel
• 1 small head of Chinese cabbage
• 1 ½ liters of chicken broth
• 400 g chicken
• 4 tbsp soy sauce
• 1 pinch(s) of sugar
• 1 bag of glass noodles or rice noodles

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

as a starter or main course

First, pour 1.5 liters of chicken stock into a 3-liter pot and bring it to a boil briefly. Then add the chicken, cut into bite-sized pieces. Sauté the garlic slices, carrot slices, onion pieces, and mushroom quarters in butter for about 4 minutes and add them to the chicken stock. Finely slice the spring onions, peel and thinly slice the ginger root. Cut the celery (peel the bottom third) into 2-3 cm long slices and add them to the simmering soup. Now cut the fennel bulb and Chinese cabbage into thin strips and add them to the soup, which should no longer be boiling. Finally, add 4 tablespoons of soy sauce, a pinch of sugar, and all the torn coriander leaves to the soup and let it simmer for another 10 minutes. To serve, we place one glass noodle nest per person on a deep plate and pour two ladles of soup over it.