Chicken Veggie Soup
Chicken Veggie Soup
Ingredients
- 1 Onion
- 1 Leek
- 200 g Carrot
- 1 Cauliflower
- 1 tsp Pepper
- 15 g Parsley
- 2 twigs Thyme or just some dried
- 2 Chicken legs
- 1 Dried Bay leaf
- A bit of mace
- 1,5 L Tap water (cold)
- 50 g Vermicelli I crunch Spaghetti in pieces
- 1 Lemon
Instructions
- Dice the onion
- Clean the leek and cut in rings
- Clean the cauliflower and chop into small pieces (remove the green bits)
- Peel the carrot and cut in pieces of 0,5cm
- Cut the parsley in little pieces
- Put the chicken legs in a big soup pan
- Add veggies, pepper, thyme, 1/3rd of the parsley, bay leaf and mace
- Add water and bring it to boil
- When boiling, reduce the heat
- Let it simmer for 2 hours with lid on pan
- Take the chicken legs out of the pan
- Remove the chicken skin and pull the meat apart in small pieces with 2 forks
- Heat up the soup again and add the chicken meat
- Add the vermicelli
- Add the rest of the parsley
- Squeeze a lemon and add to the soup
- Add pepper and salt to flavor