Peking-Suppe mit Hähnchen
A flavorful chicken soup inspired by Peking cuisine, featuring a blend of spices and fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: stovetop
- Cuisine: Chinese
- Diet: gluten-free
Ingredients
Scale
- 500 grams chicken breast
- 200 grams noodles
- 100 grams mushrooms
- 1 onion
- 2 cloves garlic
- 1 liter chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 red bell pepper
- 2 green onions
- 1 tablespoon cornstarch
- 1 teaspoon ginger
Instructions
- Cook the chicken breast until fully cooked and shred it.
- In a pot, sauté onion and garlic until translucent.
- Add mushrooms and red bell pepper, cooking until soft.
- Pour in the chicken broth and bring to a boil.
- Add the noodles and cook according to package instructions.
- Stir in soy sauce, sesame oil, ginger, and shredded chicken.
- In a small bowl, mix cornstarch with water and add to the soup to thicken.
- Serve hot, garnished with green onions.
Notes
- This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Adjust the level of spiciness by adding chili paste if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 grams
- Sodium: 700 milligrams
- Fat: 9 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 75 milligrams
Find it online: https://michaelskueche.de/peking-suppe-mit-hahnchen/