Chicken Soup

Ingredients

• 1 whole chicken or 4 chicken legs
• 2 l water
• 2 carrots
• 2 celery stalks
• 1 leek
• 1 onion
• 2 bay leaves
• 5 peppercorns
• 75 g vermicelli
• 1 bunch parsley

Method

1. 1

   Bring chicken, water, onion, bay leaves and peppercorns to a boil and skim off the foam.

2. 2

   Simmer gently for 1 hour.

3. 3

   Remove the chicken, shred the meat and strain the broth.

4. 4

   Cook diced carrots, celery and leek in the broth for 10 minutes. Add vermicelli and cook for 4 minutes.

5. 5

   Return the chicken meat to the pot, season with salt and garnish with parsley.