Noodle soup with Chinese cabbage, Shii-take and chicken

Noodle soup with Chinese cabbage, Shii-take and chicken

1 small carrot
2 Chinese cabbage leaves
1 spring onion
3-4 shii-take mushrooms
1 clove garlic
ΒΌ Chilli
100 grams chicken breast
500 ml chicken or vegetable broth (homemade or pot stock from a nature shop)
40 grams wholemeal spaghetti or spelt spaghetti (natural shop)
1 teaspoon cold pressed omega 3-6-9 mix (natural shop)

Hulled (Hemp) seeds
Celery magazine

Clean the vegetables, garlic and pepper. Cut the vegetables, garlic, pepper and chicken into thin strips. Heat the stock and add the vegetables, herbs and spaghetti. Bring everything to the boil and let the soup simmer for 7 minutes. Finely chop the celery leaf above it and stir well into the soup. Serve the soup in a soup plate and pour the omega 3-6-9 oil over the soup when it has cooled down a little. Sprinkle the hemp seeds over the soup as garnish.

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