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
-
15 minMain dishgarlic, fusilli, traditional olive oil, coarsely chopped wok vegetable, dried Italian herbs, vegetarian vegetable balls, passata di pomodoro, grated mature cheese,fusilli with vegetable-cheese sauce -
15 minMain dishtraditional olive oil, sliced leek, mushroom broth tablet, mascarpone, cognac, fresh flat parsley, sliced chestnut mushrooms, fresh ravioli funghi porcini, cherry tomatoes on the branch,mushroom ravioli in creamy cognac sauce -
20 minMain dishpotato cubes, lemon, sour cream, dried fresh mint, cucumber, oil, lamb's lettuce, salmon fillet, Red onion, capers,grilled salmon with potato salad -
10 minMain dishcrumbly potato, olive oil, fennel bulb, lemon, soft goat cheese, sour cream, lamb strips, shawarma meat, parsley, chives,baked potato with goat cream, lamb strips and braised fennel
Nutrition
250Calories
Sodium0% DV1.080mg
Fat17% DV11g
Protein38% DV19g
Carbs6% DV17g
Fiber16% DV4g
Loved it