Chicken Soup


  • 1 kg chicken legs, skinned
  • 2 carrots, peeled and thinly sliced
  • 2 zucchini, thinly sliced (with peel)
  • 1 large onion, chopped and sautéed
  • 1 celery root, peeled and quartered
  • 1 cup mixed dill and parsley sprigs
  • Salt and pepper


  1. Place chicken legs in pot with 2 liters water and bring to a boil.
  2. Skim off scum and add vegetables.
  3. Season and lower heat.
  4. Cover partially and simmer for one hour.
  5. Serve hot.

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