Chicken Tenders and Julienned Vegetable Soup

Chicken Tenders and Julienned Vegetable Soup

The sweetness of the vegetables combined with the simple umami of the soup stock are so delicious in this soup.

Ingredients: 2 to 4 servings

Chicken tenders
2~3 leaves
2 stalks
White wine
2 tablespoons
Soup stock granules
2 sachet (5 g)
Olive oil
as needed
Black pepper (optional)
to taste
To pre-flavor the chicken:
2 teaspoons
to taste


1. Take the white sinews off the chicken tenders, and sprinkle with the pre-flavoring sake and salt.
2. Cook the chicken tenders on a grill or in a toaster oven until lightly browned. Cool down a little and shred with your hands.
3. Cut the onion into thin wedges, and shred the cabbage. Peel the carrot, take the tough fibers off the celery stalks, and julienne both.
4. Heat olive oil in a pan, add the onion, carrot, celery and cabbage in that order, and sauté over medium heat for 2 to 3 minutes.
5. Sprinkle white wine, add 300 ml of water and the soup stock granules, and cover with a lid. When it comes to a boil, turn the heat down to low, simmer for about 5 minutes and take off the heat.
6. Ladle into serving bowls and top with the chicken. Add black pepper to taste.

Story Behind this Recipe

I thought of a recipe that highlighs the sweetness of seasonal vegetables and the umami of soup consommé.