Chicken Vegetable Soup
Healthy, because
Even smarter
The pungency from the chilli pepper triggers a very slight feeling of pain in us, which in turn causes an endorphin release, i.e. the pepper makes us euphoric.
You can vary the number of chillies depending on the desired spiciness. The spicy chicken vegetable soup can be prepared well and taken to work the next day. You can find more Meal Prep dishes in our weekly menu.
Ingredients
- Ingredients
- 1 ⅕ liters Chicken broth (finished product or homemade)
- 2 Chicken breasts (skinless, boneless)
- 2 tsps ground Turmeric
- 1 onion
- 4 carrots
- 1 chili pepper
- 2 stalks Celery
- 100 grams Snow peas
- 2 Tbsps butter
- 2 Tbsps chopped parsley
- salt
- peppers
- 1 tsp Curry powder
Preparation steps
Peel 2 carrots and cut into slices.
Rinse chile pepper and cut into rings.
Rinse the peas and snip the ends.
Rinse the celery, cut into slices and set aside a few of the leaves.
Peel the onion and remaining carrots. Cut into small pieces. Saute in hot butter. Add the turmeric and saute briefly. Pour in the broth. Simmer for about 15 minutes.
Puree the broth, carrots and onion. Add the chicken and simmer for another 10 minutes.
Blanch the prepared vegetables in boiling salt water for 6-8 minutes, rinse in cold water and drain.
Remove the chicken breasts, cut into slices and place back into the soup. Add the vegetables and chile rings. Simmer briefly. Season with salt, pepper and curry. Serve sprinkled with chopped celery leaves and parsley.
