Vegetable and Chicken Soup


Serves: 6 - Prep Time: 20 M - Cook Time: 2 h - Total Time: 2 H 20 M



  • 1 kg whole chicken or chicken legs 
  • 2 carrots, peeled and sliced 
  • 3 potatoes, peeled and cubed 
  • 1 heart celery, sliced, yellow leaves reserved 
  • handful peas 
  • 1 leek, washed and shredded 
  • 2,5 - 3 liters water 
  • salt to taste 
  • 1/2 lemon juice


1. Wash the chicken in cold water. Place the sliced carrots, cubed potatoes, shredded leek, sliced celery, handful peas and the chicken in a large, deep pan and pour in about 3 liters water or enough to cover the chicken.
2. Simmer on a medium heat for about 1¹/² hours or until the chicken is cooked troughly.
3. Remove the chicken from the pan and tear the cooked chicken into long chunks. Throw the chicken back in the pan. Add salt, shredded yellow leaves of the celery and lemon juice. Simmer for about 10 minutes more over medium heat.
4. Serve warm.



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