Contents
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Ingredients
For the vegetable broth:
- Leek
- Celery
- Carrots
- Parsley
For the soup:
- 150 g Glass noodles
- 1 bunch Celery
- 300 g Chinese cabbage
- 2 Pc. Fresh peppers
- 300 g Carrots
- 1 tsp Curry
- 1 tsp Ginger
- 1 Pr Salt
- 1 Pr Pepper
- 2 tbsp Soy sauce
- 2 tbsp Lemon juice
- 0,25 bunch Parsley
- 400 g Chicken breast
- 1 Pc. Chilli pepper
Instructions
Vegetable broth:
- For the vegetable stock, first fill a saucepan with approx. 5 liters of water.
- Then add the chopped soup vegetables to the water and simmer for about 1.5 hours. Then pour the broth through a sieve.
Soup:
- Chop celery, Chinese cabbage, bell peppers and carrots and add to the soup.
- At the same time, put the glass noodles in boiling water for about 1 minute and then rinse with cold water and keep for later.
- Add the spices to the soup and cut the chicken breast into small pieces and add to the soup as well.
- Then cut the chilli in half and add to the soup. Let the soup simmer for approx. 2-4 hours.
Nutrition
Serving: 100gCalories: 75kcalCarbohydrates: 5.4gProtein: 8.6gFat: 1.9g