Let's start with the broth. Pour 2 liters of water over the chicken leg and boil until tender. Then take out the finished meat, separate it from the bones and break it into pieces, setting aside.
Peel the carrots and onions and cut into cubes. Heat the butter in a frying pan and fry the onion and carrot, add 3 tbsp soy sauce. Remove from the heat.
Peel the potatoes and cut them into cubes. Put potatoes and sauteed onions and carrots in the broth. Cook until the vegetables are soft. Add salt and pepper to taste.
While the soup is cooking, boil the noodles and rinse them with cold water.
When the vegetables in the soup are ready, remove it from the heat and mash it into a puree using a blender. Then add the cream and warm up the soup.
Add noodles and meat to the finished soup. Serve, sprinkled with parsley.
