Chicken soup

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 9
  • 2 garlic cloves, 1 onion
  • 1 (approx. 1.3 kg) Chicken
  • 2 stem(s) Parsley
  • 2 TABLESPOONS dried lemongrass
  • 7-10 Tbsp salt, 1 tsp peppercorns
  • 400 g Potatoes, 250 g leek
  • 200 g Mung bean sprouts
  • 4-5 eggs, 50 g glass noodles
  • 7-10 Tbsp fresh cilantro
  • 7-10 Tbsp Sambal Oelek, soy sauce
  • 7-10 Tbsp Peanuts and fried onions

Directions

  1. 1

    Peel and finely chop the ginger, garlic and onion. Wash the chicken and parsley. Cook everything with lemon grass, 1 teaspoon salt and peppercorns in 2 l water for 1 hour

  2. 2

    Wash the potatoes and cook for about 20 minutes. Quench, peel and dice

  3. 3

    Clean, wash and chop the leek. Wash the sprouts. Boil eggs for 10 minutes, peel and cut into eighths. Scald the noodles and quench

  4. 4

    Remove the chicken meat and cut into pieces. Sieve broth and heat up. Chop coriander, sprinkle over. Arrange all side dishes

Nutrition Facts

KCAL
250 kcal
CARBS
8 g
FATS
13 g
PROTEINS
25 g

Categories & Tags

MiscellaneousMain dishSoups