Chicken Vegetable Soup - cooking recipe

Ingredients

2 medium onions, halved
2 None bay leaves
2 tsp black peppercorns
1 lb chicken breast, on the bone
3/4 cup green lentils, soaked in water for 1-2 hours
3 medium-large carrots, diced
1/2 bulb celeriac (celery root), peeled and diced (about 1/3 lb)
1 None red pepper, diced
1 None yellow pepper, diced
1 lb leek, sliced (about 3-4 leeks)
1/2 bunch parsley, chopped

Preparation

Heat 6 cups of water in a pot and add the onion halves, bay leaves and peppercorns. Bring to a boil, add the chicken breast and simmer for about 45 minutes.
Remove the chicken from the pot and set aside. Strain 5 cups of the cooking liquid through a fine-mesh sieve into another pot and cook the lentils in it for about 30 minutes. Add the carrots and celeriac 15 minutes before the end of cooking.
Remove the chicken meat from the bone and slice. Add chicken, peppers and leeks to the lentils and vegetables for the final 5 minutes to heat through. Season with salt and pepper and serve with a garnish of chopped parsley.