Recipe For Chicken and Vegetables Soup, A Nice Starter

The dish is e very easy-made food full of energy. It is a good way to consume the chicken leftovers from other meals.
Ingredients:
6 carrots
6 stems of celery
2 onions
2 laurel pieces
2 cups chicken
Salt and powdered black pepper, for seasoning
tablespoons olive oil
100 g Butter
2 cloves garlic
4 shallots
5 parsley stems
200 g spinach
1 lemon
Directions:
Take 2 carrots, 2 celery stems and wash. Then chop up. Put them in a pot along with chopped onion, laurel leaves, a pinch of black pepper and salt. don't forget to put in the chicken pieces as well. Fill the pot with enough water to cover the ingredients. Put the lid and bring to a boil. Reduce the heat to low and allow to simmer 1 hour. Occasionally, collect the white foam and bubbles on top of the pot and take away.
Which the chicken stock is getting ready, go over to other steps; wash the remaining carrots and peel them. Equally do the celery stems and cut them in 0/5 cm size.
In a pot, set over medium heat, drizzle drops of olive oil and melt butter. Saute chopped garlic. shallots, and parsley 5 to 10 minutes till soft but do not overheat to avoid a change in color. Stir in celery and carrots and keep sauteing another 5 minutes.
When chicken stock is ready, remove the chicken pieces and take away the bones. Pass the stock through a sieve and collect the smooth stock collected in a bowl under the sieve. Pour the stock into the vegetables and bring to a boil. Then reduce the heat to low and allow to simmer 20 minutes. You can add the vegetables of interest and cook for another 10 minutes. In the last couple of minutes add in chopped spinach leaves and then remove.
Adjust the seasoning: salt and pepper. If desired, you can apply fresh lemon juice in your cuisine.
Ladle soup into desired bowls and put chicken pieces on top. Garnish with parsley and sprinkle black pepper.
A Few Cooking Points:
Chop up the onions.
Yo need 4 black pepper seeds.
Take advantage of chicken leftovers in your recipe.
Cut garlic and shallots into tiny pieces.
Do the same with parsley leaves.