A filling chicken and Chinese cabbage soup, seasoned with curry powder. Serve with bread for a complete meal or lunch. Ready within half an hour.
The main thing:
Made by Véronique
Published at 2017-03-09, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-12-2022
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Fill 1 of the medium-sized pans with 1,5 liter water and the cube of chicken stock and bring to a boil. Cook the chicken fillet into the water for about 10 minutes, depending on the thickness of the fillet.
Meanwhile peel and finely chop the onion and garlic cloves. There's no need to beautiful cut them, we're going to blend the soup anyway. Roughly chop 3/4th of the cabbage and finely chop the other 1/4th part of the cabbage and set aside.
Remove the chicken fillet from the water, set the water aside and use 2 forks to create 'pulled chicken'.
Heat butter or oil in the second medium-sized pan and sauté the onion and garlic. After a few minutes add in the roughly chopped cabbage. And after another 2 minutes, also add the curry powder.
Pour in the water from the chicken and bring to a boil. As soon as the cabbage is softened enough, use a blender to blend the soup. When that's done, add the vermicelli and cook for another 5 minutes.
Then also add the chicken and finely chopped cabbage, season with pepper and salt and enjoy!