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🍲 Chicken Peking Soup

336 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• mushrooms, white 200 g
• carrots 200 g
• zucchini 200 g
• pepper, red 1 pc.
• chicken breast fillets 300 g
• oil 2 tbsp
• vegetable broth 1 L
• vinegar 2 tbsp
• soy sauce 6 tbsp
• sugar 1 tbsp
• tomato paste 2 tbsp
• chili, ground 0.5 tsp
• spring onions 0.5 bunch
• cornstarch 2 tbsp
• eggs 2 pc.

Instructions

1. 1. Halve the onion and peel it.
2. 2. Clean the mushrooms with a kitchen towel if necessary.
3. 3. Wash the carrots and zucchini and trim the ends.
4. 4. Wash the bell pepper and remove the stem along with the core.
5. 5. Wash the chicken, pat it dry, and slice it into thin strips.
6. 6. Place the onion in the mixing container and chop it for 4 seconds on speed 8.
7. 7. Add the mushrooms, carrots, zucchini, and bell pepper, then chop everything for 8 seconds on speed 6.
8. 8. Add oil and sauté the vegetables for 4 minutes on the sauté setting.
9. 9. Add the vegetable broth, vinegar, soy sauce, sugar, tomato paste, and chili powder.
10. 10. Cook the soup for 15 minutes at 100 degrees Celsius on speed 1.
11. 11. After the cooking time, add the chicken and cook for another 10 minutes at 100 degrees Celsius on speed 1.
12. 12. Meanwhile, wash the spring onions and shake them dry.
13. 13. Slice the spring onions into thin rings.
14. 14. Mix the cornstarch in a small bowl with a little water.
15. 15. Pour the starch-water mixture through the lid opening into the soup about 5 minutes before the end of the cooking time.
16. 16. Whisk the eggs in a separate bowl.
17. 17. Pour the whisked eggs through the lid opening into the soup as well.
18. 18. Let the soup finish cooking.
19. 19. Serve the Peking soup onto plates.
20. 20. Sprinkle the soup with the sliced spring onions and serve.

Nutrition per serving

• kcal: 336
• Protein: 39 g · Fett/Fat: 13 g · Carbs: 22 g