Fill the beans with cold water and leave for at least 4 hours. Drain the water, rinse the beans, pour clean water and boil until soft. Strain the beans through a sieve to drain off excess water. I've been cooking beans for an hour.
Grate the carrots on a coarse grater, peel the onion. I used frozen peas.
I made soup in a 1.5-liter saucepan.
Pour cold water over the chicken legs, put the onion, bring to a boil, reduce the heat, add the boiled beans. Add boiled carrots (you can fry carrots).
After 20 minutes, remove the legs, separate the meat from the bones, return the meat to the broth and add the peas. Cook for 5 minutes (if the peas are fresh, cook for 10 minutes). Pulled out a bow.
Add noodles, cook for 1 minute, add salt to taste. I used flavored salt with garlic and herbs. Remove from the heat.
Let the soup brew for 7-10 minutes and serve.