Roast chicken soup

Ingredients for 2 servings:

• 2 chicken legs
• 1 m.-sized onion(s)
• 2 carrots
• 1 stalk(s) leek
• ½ small celery
• 2 tsp, heaped vegetable broth (yeast and MSG free)
• Olive oil for frying
• e.g. rice or noodles as a side dish
• possibly parsley, finely chopped
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

delicious chicken soup with roasted aromas, simple and tasty, suitable for histamine intolerance

Roughly chop the onion and fry it in a little olive oil until it is lightly browned. Then remove the onions from the pan and fry the chicken thighs in olive oil until they have taken on some color all over. In the meantime, clean, peel, and chop the remaining vegetables. Add the onions and other vegetables to the chicken thighs and add enough water to just cover everything. Add 2 heaped teaspoons of stock and bring to a boil briefly. Simmer gently for 45 minutes, then remove the meat from the bone and return it to the soup. Serve with cooked rice or noodles. If you like, add some finely chopped parsley.