Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 bunch soup vegetables
• 1 leek (leek)
• 300 g carrot (s), (carrots)
• 1 bell pepper (s)
• 1 jar bamboo shoot (s)
• ml 3,000 vegetable stock, made from instant powder
• 80 g lass noodles
• 15 g Mu-Err mushrooms, dried
• 10 g mushrooms, East Asian mixed mushrooms, dried
• Oil, (safflower oil)
• 5 tablespoon soy sauce
• 2 teaspoons sambal oelek
• 2 teaspoons spice mix (Chinese)
• 3 tablespoon vinegar, (white wine vinegar)

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Instructions

1. Rinse the chicken breast fillet under cold water and leave in the piece.
2. Wash, clean and chop the vegetables and prepare them separately. Drain the bamboo shoots in a sieve and cut into small pieces if necessary. Soak or cook the dried mushrooms according to the instructions on the packet; cut into small pieces. Prepare glass noodles according to the package instructions, cut to bite-size length with scissors and set aside. Prepare the vegetable stock.
3. Heat very little oil in a large saucepan, fry the carrots and celery in it, add the peppers, continue to fry briefly, then pour in the vegetable stock. Bring the soup to a boil. Add the remaining vegetables, mushrooms and whole chicken breast fillet. Cover and simmer over a moderate heat for 40 minutes.
4. Add glass noodles, soy sauce, sambal oelek, Chinese spice and white wine vinegar and season to taste. As a rule, additional salting is not necessary.
5. Remove the chicken, cut into bite-sized pieces and briefly reheat in the hot soup.
6. The soup is ideal for freezing (in portions). Maximum storage period 6 months.