Around 6 servings
Peel the onion but leave it whole. Remove the "leaves from" the celery sticks and break them into large pieces. Peal the carrot.
Put the vegetables, chicken legs, bay leaves, pepper corns and the water into a pot. The less water you use the "stronger/more concentrated" the soup is. Bring the water to a boil and then turn the heat down and simmer the soup for approx. 30 minutes (until the chikcken is cooked). Add salt according to liking.
Discard the vegetables, bay leaves and pepper corns.