Delicious Chicken Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 3 chicken legs
- 3 liters water
- 2 leeks
- 300 g carrot (s)
- 300 g celeriac
- 1 bunch parsley
- 3 allspice grains
- 2 bay leaves
- 4 teaspoon Vegeta
- salt and pepper
- 300 g pasta or rice
- 300 g peas (frozen)
Print Recipe
Pin Recipe Instructions
- Wash the chicken legs and remove excess fat. Put in a large saucepan and fill up with 3 liters of cold water. Allspice and bay leaves also come in. Bring everything to the boil and simmer for 30 minutes. Regularly skim off the foam.
- In the meantime, clean, peel and dice all the vegetables. Take only the tasty, white part of the leek and chop the parsley.
- After the cooking time, remove the chicken legs and add the diced vegetables, frozen peas and chopped parsley and simmer for another 30 minutes until the vegetables are cooked through.
- Then season with Vegeta, salt and pepper and season to taste. Remove the bay leaf and allspice, peel the meat from the chicken legs, cut into bite-sized pieces and add to the soup. Bring to the boil briefly. Serve with pasta or rice.
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