Summary

Ingredients

• 1 chicken leg
• 2 medium potato (s), floury cooking
• 1 handful noodles, (soup noodles)
• 1 bunch soup vegetables
• 1 small onion (s), finely chopped
• 2 tablespoon soy sauce
• water
• some cayenne pepper
• some paprika powder, noble sweet
• some salt and pepper
• some parsley, chopped
• oil

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Instructions

1. Bring about a liter of cold water with the chicken thigh to the boil in a saucepan for a few minutes, then pour away the water and rinse the chicken thigh with water, this saves skimming.
2. Put some oil in the clean saucepan and sauté the finely chopped onions until translucent. Add the remaining soup vegetables, roughly cut, and fry briefly. Do not let it burn. After about 5 minutes, add 0.5 l of water, season with soy sauce to taste and add the meat. Let simmer for about 30 minutes.
3. Meanwhile, dice the potatoes and cut the carrot into slices. Fish out the boiled soup vegetables and throw them away. Remove the chicken from the bone, cut into small pieces, and return to the stock with the potatoes and carrot slices. Season this with cayenne pepper, paprika powder, salt and pepper (possibly nice and hot). Let simmer again for 15 minutes. Then add the soup noodles and refine with parsley. After another 10 minutes the soup is ready.