1 or 2 chicken legs
1 slice of celery
1 slice parsnip
1-2 potatoes, medium size
1 onion, medium size
1 handful of vermicelli or round rice
1 ½ liters of water
Salt and black pepper
Rinse the chicken legs under cold water, remove all traces of feathers or viscera. Put them in a saucepan, cover with cold water and cook them until tender (about 40 minutes). Make sure you remove the foam, when the broth starts to boil.
Add the vegetables – chopped onion, grated carrots, potatoes into small cubes and rice. Cook for 20 minutes on low heat. Once the potato softens, put in the vermicelli and spices. Allow another 10 minutes of cooking.
When the soup is ready, remove from the heat. Add the chopped parsley. Thicken it with a beaten egg, to which you add spoon by spoon hot broth. When the egg is tempered, pour it back into the soup (while stirring).
Sprinkle the chicken soup with parsley and serve it hot.