chicken broth

Production: 10 servings

Ingredients	Amount
Chicken stock Chicken Butter Carrot Leek turnip Celery Parsley Salt & pepper onion	2.5 lt 600 gr 40 gr 200 gr 200 gr 100 gr 40 gr - 200 gr

HOW TO MAKE
1. Cut the vegetable: Leek, carrot, turnip, and celery into 1 cm cubes
2. Chicken soup can be cooked together or in separate meat and bones. Chicken meat cut in 1 cm cubes
3. Heat the butter, sauté Leek, onion, carrot, and turnip until wilted. Enter the chicken sauté until wilted.
4. Season with salt, pepper and celery are already in pieces, boil / simmer the soup until cooked
5. Serve chicken broth 2 dl in soup cups and sprinkle with parsley chopped.