Ingredients for 4 people:
2 corn-fed chicken breasts (about 150 g each)
6 tablespoons of soy sauce
2 leek sticks
250 g of sea mushrooms (otherwise brown mushrooms)
1.4 l of vegetable soup
1 pinch of cayenne
1 pinch cumin
150 g of whole grain spaghetti
200 g frozen peas
Wash the chicken breasts, dry them, cut them into very thin strips and mix them with 2 spoons of soy sauce. Remove the dark green parts from the leeks, clean and wash the light parts and cut into fine rings. Cut the mushrooms into pieces.
Boil the stock with the cayenne, cumin and remaining soy sauce. Add the mushrooms and leeks, break the spaghetti into small pieces of approximately 3-6cm each and add to the pot as well. Let everything simmer on medium heat for about 4 minutes. Add the chicken and peas and cook for another 3 minutes.
Use a ladle or ladle to remove the foam that forms during cooking. Sprinkle the soup with salt or cayenne if needed, divide between bowls and serve.
330 kcal/1385 kJ, 3 g fat, 32 g protein, 46 g carbohydrates, 12 g fiber