Spicy Chicken Vegetable Soup

Ingredients

• 4 Carrots
• 1 chili pepper
• 100 g Sugar snap peas
• 2 stalks celery
• 1 onion
• 2 tbsp butter (30 g)
• 2 tsp Turmeric powder
• 1.2 l chicken broth
• 2 chicken breast fillets (skinless and boneless)
• Salt
• Pepper
• 1 tsp curry powder
• 2 sprigs parsley

Instructions

1. 1.

   Peel 2 carrots and cut them diagonally into slices.

2. 2.

   Wash, trim, and slice the chili pepper into rings.

3. 3.

   Wash sugar snap peas and pinch off the ends.

4. 4.

   Clean celery and slice it, setting aside a bit of green for garnish.

5. 5.

   Peel onion and remaining carrots, dice them, then sauté in hot butter in a pot. Add turmeric, cook briefly, pour in broth, and simmer for about 15 minutes.

6. 6.

   Blend the broth with carrots and onions. Add chicken breast to the soup and let it cook for about 10 minutes until done.

7. 7.

   Blanch prepared vegetables in boiling salted water for 6–8 minutes, remove, shock in ice water, and drain.

8. 8.

   Take chicken breast out of the soup, slice diagonally, and add it along with vegetables and chili rings back into the soup. Warm through, season with salt, pepper, and curry. Wash parsley, shake dry, chop together with celery green, and sprinkle over the chicken vegetable soup.