Ingredients

The following ingredients have 4 Servings
  • 2 chicken legs or 3 thighs (without the skin)
  • 1 medium carrot (peeled)
  • 1 medium onion (peeled)
  • 1 small leek
  • 2.47 ounces celeriac/celery root (small piece, peeled)
  • 0.71 ounces parsley (small bunch, plus more for garnish)
  • 1 bay leaf
  • 2 allspice berries
  • ½ tablespoon coarse sea salt (and plenty of black pepper)
  • 5½ cups water
  • ⅓ teaspoon turmeric (optional (adds colour) )
  • Cooked vermicelli (enough for 4-6 people)

Instruction

  • Place the chicken in a large pot  and add half the water.  Cover and bring to boil. Remove the lid and skim off the white residue that will form on the surface as it cooks.  Ensure the soup only simmers gently.
  • Add the remaining water and the rest of the ingredients. Cover, leaving a little opening and simmer for about 50 minutes (try not to allow the soup to cook too rapidly as the broth may become cloudy).
  • Remove from the heat.  Serve with cooked vermicelli and garnish with freshly chopped parsley