One of my favourite soups is Chinese chicken soup.
When you add noodles or have a slice of bread on the side it is a whole meal and it is a very good freezer supper as well. I take it out of the freezer before going to work in the morning, leave it to thaw in the fridge and heat it in the microwave in the evening.
I have a very elaborate recipe for this (which I haven’t made in a very long time, I must admit) but thought I’d give you the easy and quick version now.
Chinese chicken soup – the easy and quick way
- 200 g chicken breast (cubed)
- 3 tbsp olive oil
- 1 500 g bag of Chinese wok vegetables
- 1 l water
- 2 chicken stock cubes
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- Heat 1 tbsp of olive oil in a frying pan.
- Season the chicken with salt and pepper and bake in the hot olive oil until golden brown on both sides.
- Meanwhile heat the other 2 tbsp of olive oil in a large saucepan and add the Chinese wok vegetables.
- Sautee for about five minutes.
- Add the water, stock cubes, soy sauce and chicken (+ its juices).
- Deglaze the pan you baked the chicken in with a little water, scrape off the sticky bits and add everything to the saucepan.
- Bring to boil and gently cook for 20 minutes.
- Add the sesame oil.
- Spoon into bowls or plates and enjoy.
- Sometimes I add glass noodles. They don’t take a long time to get ready and I usually get them into the soup 5 minutes before the end of cooking.
- Mostly I have it with a piece of toast or a small bowl of rice.