Eastern Chicken Soup
recipe

This delicious Eastern chicken soup is quick to prepare and packed with flavor. It’s the perfect dish for a busy weeknight or to impress guests.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients

- 300 g chicken breast strips
- 3 tbsp soy sauce
- 1 l water
- 1 pack frozen stir-fry vegetables (e.g., Malaysia wok mix)
- 100 g wheat noodles
- 1 tbsp sunflower oil
- Fresh cilantro leaves
- Fresh ginger, to taste

Instructions

1. Heat sunflower oil in a pot and sauté the chicken breast strips until cooked through.
2. Add grated ginger to taste.
3. Pour in the water and soy sauce, and bring the soup to a boil.
4. Add the frozen stir-fry vegetables and wheat noodles.
5. Let it cook for a few minutes until the noodles are soft.
6. Serve the soup topped with fresh cilantro leaves.

Nutritional Information (per serving)

- Calories: 350 kcal
- Protein: 25 g
- Carbohydrates: 45 g
- Fat: 10 g
- Fiber: 3 g

Reviews: 4.47 (3390 reviews) ★★★★★ share