1 kg chicken leg joints
3 celery sticks, cleaned and finely chopped
3 carrots, finely chopped
2 onions, finely chopped
2 litres hot chicken stock
Bouquet garni
2 bay leaves
Salt and freshly ground pepper

Remove the skin from the chicken pieces and place them in a large saucepan. Add the celery, carrots, onions, chicken stock and herbs. Season with salt and freshly ground pepper.

Bring to the boil, cover and allow to simmer gently for about 40 minutes. Remove the herbs and remove the chicken pieces.

Remove the meat off the bones and chop roughly. Add back to the soup and bring back to simmering point.

Simmer for 1-2 minutes, stirring constantly. Serve warm in individual bowls.