Chicken soup

Remove any excess fat, skin and blood from the chicken legs and throw them into the pan.
Cut the leek in half and rinse briefly under the tap to remove the sand, then cut into strips and add to the chicken in the pan.

Peel the carrot, cut in half and cut into slices and add these to the pan as well.
Do the same with the celery.

Add the water and stock cubes and bring to the boil.
Reduce heat and simmer for an hour. Pressure cooker only needs half an hour.

In the meantime, wash the peppers and cut into strips.
Also wash the pepper, cut in half, remove the seeds and cut into thin strips.
Cut the mushrooms into thin slices.

Rinse the bunch of coriander and chop it finely.
Cut the udon noodles a little smaller, otherwise you will end up with long strands.

Remove the chicken legs from the pan and place them on a plate and let them cool slightly.
Put all the chopped vegetables and the noodles in the pan, bring to the boil and turn off the heat.

Remove the meat from the chicken legs. Remove the skin and bones and add the meat back to the soup and stir gently.

Taste to see if it is to your liking… Add some salt and/or pepper if necessary.

The delicious, tasty chicken soup is ready!

Delicious with Turkish bread and herb butter. Possibly a scoop of one of our sambals here on the site and enjoy.