Step-by-step chicken soup

Chop the onion. Clean the leek and cut it into pieces. Remove the carrot and cut into slices.

Crush the peppercorns in a bowl with the convex side of a (soup-scoop) spoon. Place the chicken bolts in a large (soup) pan.

Divide the vegetables, parsley, celery and thyme. Add the pepper, bay leaf and mace and pour in the water.

Bring the stock in an open pan to the boil, if necessary, scoop off the foam with the skimmer.

Turn down the heat and let the broth on the flame distributor gently pull for 2 hours.

Remove the chicken bolts from the stock and place on a plate. Dampen a tea towel and place in a sieve. Sieve the broth over another pan.

Degrease the broth if necessary: ​​let it cool down and let it cool in the refrigerator. Scoop the solidified fat out of the broth.

Remove the skin from the chicken bolts. Loosen the meat from the bolts and cut into pieces or pull wires with 2 forks.

Heat the broth again. Dab away any excess fat with kitchen paper.

Stir the chicken meat through the broth and crumble the vermicelli over the pan. Bring to the boil and boil the vermicelli gently for about 10 minutes.

Slice the rest of the parsley and celery and stir in the soup. Season with pepper, salt and lemon juice.