Method

• Stock: In a large pot add the drumsticks, carrot, onion, celery, bay leaves, & salt and pepper, with enough water to cover
• Bring to the boil and cook until the meat is coming away from the bone
• Remove from the heat and drain liquid into a bowl, wash the pot ready to make the soup
• Let the chicken cool, while this is happening
• Soup: Wash and cut the whole bunch of celery, keep the leaves to add at the end of cooking
• Add olive oil and celery to the pot and start to sauté, slice the garlic thinly and add to the pot
• The celery needs to be soft, once this is ready, add the stock and bring to the boil
• Remove all the meat from the bone and add it to the soup, bring it back to the boil and check the seasoning
• Add the celery leaves now
• Serve with crusty bread