Add chicken legs, carrots, onions and celery to a very large saucepan, just roughly sliced (remember this is a peasant stew really). Add enough cold water to completely cover all of the ingredients.
Crumble in 3-4 Knorr Chicken Stock Cubes. Add 2 bay leaves – dried or fresh. Bring to the boil and simmer for 50 minutes until the chicken is cooked through with no pink showing.
Optional: add a splash of Knorr Chicken Touch of Taste to season the final dish to your taste. Skim off the fat if you wish.
Add a couple of tablespoons of olive oil and chopped parsley. If you want, you can add some dumplings to it, or have it with crispy bread and butter. Serve immediately.
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.