Vegetable soup with chicken

Name: Vegetable soup with chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Hähnchenfilet (ca. 75 g); 1 package (1 l) Fine chicken broth; 400 g Potatoes; 200 g Leeks (leek); 100 g Shiitake mushrooms; 100 g Mung bean sprouts; 1 TABLESPOON Sesame Oil; 1 chili pepper; 7-10 Tbsp Salt; 2 Pineapple rings (canned); 150 g Fresh cream; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Hähnchenfilet (ca. 75 g)
1 package (1 l) Fine chicken broth
400 g Potatoes
200 g Leeks (leek)
100 g Shiitake mushrooms
100 g Mung bean sprouts
1 TABLESPOON Sesame Oil
1 chili pepper
7-10 Tbsp Salt
2 Pineapple rings (canned)
150 g Fresh cream
7-10 Tbsp Parsley

Directions

1
Wash the chicken fillets and cook in broth for about 20 minutes, remove. In the meantime, peel and wash the potatoes and cut them into sticks. Clean and wash the leek and cut into fine rings. Clean and wash the mushrooms and cut the lid crosswise. Wash sprouts and let them drip off. Carve, seed and finely chop the chillies.
2
Heat sesame oil. Sauté mushrooms, potatoes and leek in it, season with salt and chilli, add the stock and let it boil for about 5 minutes. In the meantime, pluck the chicken fillets and heat the meat with the sprouts in the stock and season again. For the dip, chop the pineapple finely and mix with crème fraiche. Season to taste with dried, crushed chilli. Garnish with parsley and chillies