Fast Chicken Soup Asian Style

The broth: clean the carrots and leeks and cut into small pieces. The shape doesn't matter that much now. The most important thing is not too big. Make the kettle full and switch it on. Sweat the vegetables in a large saucepan with a few drops of oil. Meanwhile, cut the chicken breasts in half and add them to the pot. Sweat briefly and then deglaze directly with the boiling water. Fill the pot well (it had about 2.5 liters of water). Turn the heat low and simmer with the lid closed for about 40-60 minutes. Season to taste with salt and pepper. Rice noodles: I'll make it easy for myself; Turn the kettle full and on, rice noodles with a dash of soy sauce in a saucepan, pour boiling water over it and let it steep. Since "cooking" is very quick, it is sufficient to prepare the pasta just before serving. Serving: Fish the pieces of chicken breast out of the pot and "shred" them on a board or plate with two forks. Cut the snow peas into small pieces. Use a pasta spoon to fish some rice noodles out of the pot and place them on the soup plate. Fill the plate with broth. Place the "chicken scraps" in the middle, distribute the pods and sprouts over them. Depending on your taste, spread fresh or dried chilli over the top and enjoy.