Filter
Reset
Sort ByRelevance
Loves2Bake
Bright chicken soup with leeks and celery
Soup of chicken legs, bay leaves, chicken broth, celery, zucchini, leeks and vermicelli.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
20 minMain dishsunflower oil, potato wedges, garlic, Red pepper, chicory, honey mustard dressing, Brie, Eggs,brie omelette with chicory salad
-
30 minMain dishfilo pastry, neutral oil, egg, chives, parsley, capers, cr? me fra? che, lettuce, cress, smoked salmon,filo pastry with salmon
-
15 minMain dishbasmati rice, spice paste, fresh sliced string beans, coconut milk, canned chickpeas, rivolo cherry tomatoes, bunch onion,vegetarian korma with chickpeas and string beans
-
20 minMain dishchicken breast, parma ham, raw ham, cherry / Christmas, curl parsley, capers, garlic, olive oil, White wine vinegar, liquid baking product, potato slice,grilled chicken schnitzel with parma ham and tomato salad
Nutrition
250Calories
Sodium0% DV1.080mg
Fat17% DV11g
Protein38% DV19g
Carbs6% DV17g
Fiber16% DV4g
Loved it