John Myers
Colorful Garden Soup with Chicken and Mie Noodles – Slightly Tightened
The perfect colorful garden soup with chicken and mie noodles – slightly tightened recipe with a picture and simple step-by-step instructions.
- 0,5 liter Chicken broth from my frozen stock
- 2 Chicken breasts
- 1 small Stick of leek
- 1 handful Cauliflower florets
- 1 small Celery bulb
- 1 Kohlrabi fresh
- 0,5 Fennel
- 3 Carrots
- 100 g Mie noodles
- 2 Tomatoes
- And for seasoning
- The young greens of celery and kohlrabi
- As well As this feathery middle from the fennel
- And some maggi herb
- Salt and pepper as needed
- And at the very end
- 1 tablespoon Sambal Oelek
- 1 teaspoon Finely chopped parsley
- 1 teaspoon Garlic chives
- First, cook the chicken breasts in the chicken stock with a little Maggi and celery greens until soft, it takes 15 minutes during this time. Wash all the vegetables, clean and finely dice. Wash the herbs and roughly shred. Boil the Mie noodles in a separate saucepan. When the meat is done, add all the vegetables and the remaining herbs (except for the cauliflower, which is otherwise overcooked) to the hot broth and let it cook until soft. 6 minutes before the end of the cooking time, add the cauliflower give the soup.
- Now drain the noodles and add to the vegetable pot, possibly add a little broth again. Season with sambal oelek, add the chopped tomatoes, then sprinkle the parsley and chives over it and spoon up healthy and lively.
- I would have liked to have put in Eierstich, too, but the Eiermann is only coming today …..
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