Bright chicken soup with leeks and celery

Name: bright chicken soup with leeks and celery
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 chicken leg; 1 tl ground laurel; 2 chicken broth tablet; 40 g fresh celery; 1,5 liter water; 1 zucchini; 400 g sliced leek; 50 g vermicelli

Soup of chicken legs, bay leaves, chicken broth, celery, zucchini, leeks and vermicelli.

Ingredients

Directions

Put the chicken legs, ground laurel, bouillon tablets and the celery in a soup pot with the water.
Apply to the boiling point and leave on a low heat for 25 minutes. Season with pepper and salt.
In the meantime, finely chop the rest of the celery. Cut the zucchini into cubes of ½ cm (brunoise).
Take the celery out of the soup with a slotted spoon, which is no longer used. Take the chicken out of the soup.
Add the zucchini, leek and vermicelli, bring to the boil again and cook for another 5 minutes.
Drain the chicken and pull the meat apart with 2 forks. Put back in the soup and heat for another 5 minutes.
Divide the soup over the bowls and garnish with the rest of the celery.