Chicken soup with a twist

Ingredients for 1 servings:

• 1 chicken leg
• 2 medium-sized potatoes, floury
• 1 handful of noodles (soup noodles)
• 1 bunch of soup vegetables
• 1 small onion(s), finely chopped
• 2 tbsp soy sauce
• n. B. water
• some cayenne pepper
• some sweet paprika powder
• some salt and pepper
• some parsley, chopped
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

good for singles, soothing for colds!

Boil about a liter of cold water with the chicken thigh in a pot for a few minutes, then discard the water and rinse the chicken thigh with water to avoid skimming the liquid. Add a little oil to the clean pot and sauté the finely chopped onions until translucent. Add the remaining roughly chopped vegetables and fry briefly. Do not let them burn. After about 5 minutes, pour in 0.5 liters of water, season with soy sauce to taste, and add the meat. Simmer for about 30 minutes. Meanwhile, dice the potatoes and slice the carrot. Fish out any overcooked vegetables and discard. Remove the chicken from the bone, cut into small pieces, and return them to the broth with the potatoes and carrot slices. Season to taste with cayenne pepper, paprika, salt, and pepper (or add a little more heat). Simmer for another 15 minutes. Then add the soup noodles and garnish with parsley. After about another 10 minutes, the soup is ready.