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Bright chicken soup with leeks and celery
 
 
4 ServingsPTM35 min

Bright chicken soup with leeks and celery


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

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Directions

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


Nutrition

250Calories
Sodium0% DV1.080mg
Fat17% DV11g
Protein38% DV19g
Carbs6% DV17g
Fiber16% DV4g

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