Summary

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)

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Instructions

1. 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.
2. In the meantime, clean, peel and dice all the vegetables. Take only the tasty, white part of the leek and chop the parsley.
3. 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.
4. 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.