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Chicken soup

Number: 6 persons

Complexity: easy

Working time: 30 min

Total preparation: 1 hour


  • 3 large chicken legs

  • 1 leek

  • 1 carrot

  • 1 stalk celery

  • 2 liters of water

  • 4 chicken stock cubes

  • 500 grams of bean sprouts

  • 1 red pepper

  • 1 yellow pepper

  • 1 red pepper

  • 4 stalks of spring onion

  • 250 g mushrooms or other type of mushroom

  • Bunch of coriander

  • Package of udon mie (pre-cooked Toko)

Other supplies

I use a pressure cooker and find it ideal. Of course, a regular soup pot is also possible.

    Remove excess fat, skin and blood from the inside of the chicken legs and throw them into the pan.
    Cut the leek in half and rinse under the tap to remove the sand, then cut into strips and add to the chicken in the pan.
    Peel the carrot, cut it in half and make 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.
    Set low and let 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 cut it into small pieces.
    Cut the udon noodles a little smaller, otherwise you will have those long strings.

    Remove the chicken legs from the pan and place them on a plate and let 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 skin and bones and return the meat to the soup and stir carefully.

    Taste for seasoning… Add some salt and/or pepper if necessary.

    The delicious, tasty chicken soup is ready!

    Delicious with Turkish bread with herb butter.

    Possibly add a scoop of one of our sambals here on the site and enjoy.


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