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🍽️ Colorful Vegetable Pearls in Fresh Chicken Broth

285 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup vegetables
• 2 onions
• 2 garlic cloves
• 2 tbsp oil
• 500 g chicken pieces
• 2 tbsp oil
• 2 chili peppers
• 12 peppercorns
• 2 tbsp chicken soup paste
• 6 red chili peppers
• 1 carrot
• 1 zucchini
• salt, pepper

Instructions

1. 1. Wash and clean the soup vegetables.
2. 2. Cut the soup vegetables into small pieces.
3. 3. Peel the onions and garlic.
4. 4. Dice the onions and garlic.
5. 5. Heat some oil in a large pot.
6. 6. Add the chicken meat to the pot.
7. 7. Add the prepared vegetables, onions, and garlic.
8. 8. Fry everything together until lightly golden brown.
9. 9. Pour 2 liters of water into the pot.
10. 10. Add the spices and soup paste.
11. 11. Bring the broth to a boil.
12. 12. Skim the foam off the surface with a spoon.
13. 13. Let the broth simmer in the open pot for 1 hour on low heat.
14. 14. Slice the chili peppers lengthwise.
15. 15. Place the chili peppers in a container with ice water.
16. 16. Slice the carrot into round slices.
17. 17. Slice the zucchini into round slices.
18. 18. Use a round cutter to punch out small circles from the vegetable slices.
19. 19. Strain the finished broth through a sieve.
20. 20. Season the broth to taste with salt and pepper.
21. 21. Add the punched-out vegetable pearls to the hot broth.
22. 22. Let the vegetable pearls cook in the broth for 1 minute.
23. 23. Take the chili peppers out of the ice water.
24. 24. Cut the chili peppers into fine strips or flower shapes.
25. 25. Garnish the finished soup with the chili strips.

Nutrition per serving

• kcal: 285
• Protein: 29 g · Fett/Fat: 14 g · Carbs: 13 g