Chicken soup with rice vermicelli and vegetables
A simple and easy chicken soup that literally takes 30 minutes to make. A good alternative to the usual chicken noodle soup.
Constituents:
- chicken breast - 200 gr.
- rice noodles - 40 gr.
- leeks - 100 gr.
- bell pepper - 100 gr.
- small carrots - 1 pc.
- fresh ginger - 4 cm
- garlic - 3 cloves
- plant oil - 2 tbsp.
- light sesame oil (if the oil is dark, then 1/4 tsp.) - 0.5 tsp.
- salt, freshly ground pepper to taste .
Cooking:
Chicken breast cut into small cubes, pour 1 liter of water and bring to a boil. Then skim off the foam and simmer until cooked through.
Meanwhile, cut leeks into thin rings, dice bell peppers and carrots, press garlic, and peel and grate ginger. Sauté the vegetables in vegetable oil for 7-10 minutes.
When the meat is ready, add the rice noodles and cook for 2 minutes, then add the stir-fried vegetables and sesame oil, salt, pepper to taste and cook for another 2-5 minutes.
Serve soy sauce to the soup.
Enjoy!
