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🍽️ Quick Chicken Glass Noodle Soup with Shiitake

224 kcal · 30 min · 4 servings

Ingredients

• 50 g glass noodles
• 50 g shiitake mushrooms
• 175 g red bell peppers (1 red bell pepper)
• 25 g ginger (1 piece)
• 750 ml poultry broth
• 200 g chicken breast fillet (1 chicken breast fillet)
• 50 g snow peas
• 2 spring onions
• 0.5 lime
• 1 tbsp soy sauce

Instructions

1. 1. Put the glass noodles in a pot and cook them according to the package instructions.
2. 2. Rinse the cooked noodles briefly with cold water and let them drain well.
3. 3. Clean the shiitake mushrooms and remove the tough stems completely.
4. 4. Cut the mushroom caps into four equal pieces.
5. 5. Cut the bell pepper into quarters and remove the inside with the seeds.
6. 6. Wash the cored pepper and cut it into thin strips.
7. 7. Peel the ginger and cut it into thin strips.
8. 8. Put the poultry broth and the ginger strips into a pot and bring to a boil.
9. 9. Rinse the chicken fillet thoroughly.
10. 10. Add the chicken fillet and the prepared shiitake mushrooms to the boiling broth.
11. 11. Cook the chicken for 10 to 12 minutes over medium heat.
12. 12. After 4 minutes of cooking time, add the pepper strips to the soup.
13. 13. Clean the snow peas and the spring onions.
14. 14. Wash the vegetables and cut them into thin strips.
15. 15. Take the cooked chicken fillet out of the broth.
16. 16. Let the meat cool down briefly.
17. 17. Cut the cooled chicken fillet into small cubes.
18. 18. Squeeze the juice of one lime.
19. 19. Add the chicken cubes, the glass noodles, the snow peas, and the spring onions back into the soup.
20. 20. Let the soup come to a boil again briefly.
21. 21. Season the glass noodle soup with soy sauce and one tablespoon of lime juice.
22. 22. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 224
• Protein: 29 g · Fett/Fat: 2 g · Carbs: 22 g