John Myers
Ingredients for 4 servings:
- 2 chicken legs
- 1 bunch of soup vegetables (carrots, celery, leeks, parsley)
- 2 liters of boiling water
- Fleur de Sel with Mediterranean herb blend
- curry powder
- 1 piece(s) of ginger root, approx. 1 – 2 cm
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes
simple and delicious
Wash the thighs and place them in a large pot. Wash the vegetables and peel if necessary. Dice the carrots and celery. Slice the leek into thin half rings and finely chop the parsley. Add everything to the pot on top of the meat. Add ginger root, if desired. Pour in the water and season generously with salt. Bring to a boil briefly, then reduce the heat and simmer with the lid on for one to two hours. Then remove the chicken thighs from the pot, let them cool, peel off the skin, remove the meat from the bones and return them to the pot. Bring everything back to a boil briefly, season to taste and serve. The soup is delicious reheated the next day, or you can freeze it and keep it for when you’re sick.
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