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We hope you got benefit from reading it, now let’s go back to chicken tenders and julienned vegetable soup recipe. You can cook chicken tenders and julienned vegetable soup using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chicken Tenders and Julienned Vegetable Soup:
- Provide 2 Chicken tenders
- You need 3 leaves Cabbage
- Use 2 stalks Celery
- You need 1 Carrot
- Use 1/2 Onion
- Provide 2 tbsp White wine
- Provide 2 sachet Soup stock granules
- You need 1 Olive oil
- Provide 1 Black pepper (optional)
- Prepare To pre-flavor the chicken:
- Take 2 tsp Sake
- Get 1 Salt
Steps to make Chicken Tenders and Julienned Vegetable Soup:
- Take the white sinews off the chicken tenders, and sprinkle with the pre-flavoring sake and salt.
- Cook the chicken tenders on a grill or in a toaster oven until lightly browned. Cool down a little and shred with your hands.
- Cut the onion into thin wedges, and shred the cabbage. Peel the carrot, take the tough fibers off the celery stalks, and julienne both.
- 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.
- 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.
- Ladle into serving bowls and top with the chicken. Add black pepper to taste.
Saute until onions are translucent and the veggies have been tossed through with hot oil. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Combine the Soup: Add chicken and remaining soup ingredients and stir before placing the lid on and allowing to lock securely according to manufacturer instructions. Allow the pressure to release naturally and add cilantro to the pot.
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