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Loves2Bake
Bright chicken soup with leeks and celery
Soup of chicken legs, bay leaves, chicken broth, celery, zucchini, leeks and vermicelli.
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Ingredients
Directions
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Put the chicken legs, ground laurel, bouillon tablets and the celery in a soup pot with the water.
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Apply to the boiling point and leave on a low heat for 25 minutes. Season with pepper and salt.
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In the meantime, finely chop the rest of the celery. Cut the zucchini into cubes of ½ cm (brunoise).
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Take the celery out of the soup with a slotted spoon, which is no longer used. Take the chicken out of the soup.
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Add the zucchini, leek and vermicelli, bring to the boil again and cook for another 5 minutes.
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Drain the chicken and pull the meat apart with 2 forks. Put back in the soup and heat for another 5 minutes.
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Divide the soup over the bowls and garnish with the rest of the celery.
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Nutrition
250Calories
Sodium0% DV1.080mg
Fat17% DV11g
Protein38% DV19g
Carbs6% DV17g
Fiber16% DV4g
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