Summary

Ingredients

• 1 soup chicken
• 1 lemon (juice it)
• 1 medium onion (s)
• 1 celeriac
• 1 carrot (s), thinly sliced
• 2 leeks, thinly sliced
• 3 tablespoon butter
• 1 bay leaf
• 0.5 ½ bunch parsley, chopped
• 1 teaspoon thyme, dried
• salt
• pepper
• 2 glasses white wine

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Instructions

1. Rub the chicken with lemon juice, place in a saucepan and cover halfway with water. Roughly chop the onion and add to the chicken. Finely grate the celery and add to the chicken.
2. Sauté the carrot and leek in butter, season with thyme and bay leaf, add to the saucepan with the parsley. Salt and pepper lightly. Cook everything until the chicken is tender. Add the wine, take the chicken out of the pot and let it cool down a little. Divide and add to the soup again. Serve hot.