Serving: 5 to 6
Chicken legs: 4
Vegetable Oil: 2 tbsp
Onion: 1 large size or 2 medium size, chopped
Tomato: 1 medium size, chopped
Carrot: 1 medium size, chopped
Salt and Pepper per taste
Water 7 cups
Place a large pot on burner, add vegetable oil and heat it on medium heat. Add onion in the hot oil and cook it until it becomes golden brown around the edges. Add nicely chopped carrots in the pot and to that add salt and pepper. Continue to stir and let them cook for 4 to 6 minutes.
Add chicken legs in the pot and cook them for 2 to 3 minutes. Add tomato and water in the pot. Cook it for about an hour and a half at low heat.
Take out the chicken from the pot and let it cool for a while and once it cool remove the meat from the bones.
Now, remove the pot from the heat, let it cool for 5 to 10 minutes. Using blender, blend soup until it gets smooth. Put the mixture back to the pot and heat it on a medium heat. Add that shredded chicken in the pot, and bring the soup up to a boil. Taste the soup and adjust seasoning at this point and serve.
(You can totally omit the blending step if you like chunky vegetables in the soup)