Light Chicken Soup and Chicken Bricks with Vegetables

Ingredients

• 600 g Chicken breast (cut into 1 cm dice for the soup, then an additional 300 g for the bricks)
• 1 large Leek (green part) (cleaned and cut into quarters)
• 1 small Leek (white part) (coarsely grated for the bricks)
• 2 medium Potatoes (peeled and cut into dice)
• 2 medium Carrot (one for the soup, one grated for the bricks)
• 2 medium Zucchini (different varieties, cut into quarters for the soup, grated for the bricks)
• 2 small Onion (one for the soup, one for the bricks)
• 1 small Bouquet garni (parsley, coriander, celery) (tied with string)
• 3 cm Fresh ginger (2 cm for the soup, 1 cm for the bricks)
• 1 head Garlic (used whole for the soup, 2 cloves minced for the bricks)
• to taste Salt
• to taste Ground black pepper
• 2 tbsp Soy sauce (for the soup)
• 100 ml Sour cream (to incorporate into the soup at the end of cooking)
• 1 tsp Paprika
• ½ tsp Curry
• ½ tsp Turmeric
• 2 tbsp Olive oil (to brown the chicken and vegetables)
• 50 g Chinese vermicelli (soaked in hot water 5 min then drained)
• 30 g Dried black mushrooms (rehydrated then chopped)
• 1 small bunch Fresh coriander (coarsely chopped)
• 1 Egg (to brush the brick leaves)
• 2 tbsp Milk (for the brushing mixture)
• 1 tbsp Table oil (for the brushing mixture)
• 6 sheets Asian brick pastry sheets (frozen) (square, slightly thaw before use)

Instructions

1. Prepare the soup vegetables

   Clean the green leek, cut into quarters. Peel the potatoes, carrot and zucchini, then cut into large dice. Slice the onion.

   Time: PT15M

2. Cook the soup

   In the pot, place the chicken breast, the prepared vegetables, the bouquet garni, grated fresh ginger, the whole garlic head, salt, pepper and cover with water (1.5 L). Bring to a boil, cover and simmer 40 minutes over medium heat.

   Time: PT40M

   Temperature: 25-27°C

3. Strain the broth

   Remove the chicken and vegetables with a slotted spoon. Strain the broth twice through a fine sieve to eliminate residues and obtain a smooth texture.

   Time: PT5M

4. Blend the vegetables and chicken

   In a blender, blend the cooked vegetables (zucchini, carrots, potatoes, onion) with the shredded chicken until a velvety consistency is reached.

   Time: PT5M

5. Season the soup

   Return the mixture to the pot, incorporate the soy sauce and sour cream. Heat gently for 5 minutes without bringing to a boil. Adjust seasoning and add a lemon slice just before serving.

   Time: PT5M

   Temperature: 25-27°C

6. Prepare the chicken for the bricks

   Cut 300 g of chicken breast into 1 cm dice. Season them with grated fresh ginger, salt, pepper and a drizzle of olive oil.

   Time: PT7M

7. Grate the vegetables for the filling

   Coarsely grate the white part of the leek, the carrot and both zucchinis. Set aside.

   Time: PT5M

8. Brown the chicken

   Heat the pan over medium heat, add a drizzle of olive oil and brown the chicken dice 8‑10 minutes, turning regularly. Reserve the chicken and keep the cooking juices.

   Time: PT10M

   Temperature: 180°C

9. Prepare the aromatics

   Finely chop the onion, garlic, remaining fresh ginger and coriander.

   Time: PT5M

10. Sauté the vegetables and aromatics

    In the same pan, add the grated vegetable mixture, onion, garlic, ginger and coriander. Pour in the chicken cooking juices, season with paprika, curry, turmeric, salt and pepper. Sauté over medium heat 15 minutes, stirring regularly; the vegetables should remain slightly crunchy.

    Time: PT15M

    Temperature: 180°C

11. Incorporate the chicken and additions

    Return the browned chicken to the pan, add the pre‑soaked Chinese vermicelli and rehydrated, chopped black mushrooms. Mix everything and let cool 10 minutes in a large shallow dish.

    Time: PT10M

12. Prepare the brushing mixture

    In a small bowl, beat the egg with the milk and table oil. This mixture will be used to brush the brick sheets.

    Time: PT2M

13. Assemble the bricks

    Slightly thaw the brick sheets. Brush one side of each sheet with the egg mixture. Place a tablespoon of filling in the centre, fold the sides to form a small square and seal the edges with a little extra egg mixture.

    Time: PT10M

14. Cook the bricks

    Place the bricks on the air‑fryer basket (or on a baking sheet) and cook 15 minutes at 180°C until golden and flaky.

    Time: PT15M

    Temperature: 180°C

15. Serving

    Serve the hot soup in bowls, accompany each portion with 2‑3 crispy bricks. Garnish the soup with a lemon slice if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g