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Put chicken legs in a medium saucepan of water along with 1 large carrot, 2 sticks of celery and 1 onion
Bring to the boil then reduce to simmer
Leave to cook for 2 to 3 hours until reduced
Pull out the vegetables and set aside to cool
Pull out the chicken and remove the skin and bones, then shred the meat
Strain the broth to keep it clear (optional)
Add chicken stock cube and salt for extra seasoning
Blend the vegetables until fine and add back into broth
Blend in cottage cheese for extra protein (optional)
Jar up and keep in fridge or serve immediately
To serve, add shredded chicken back in, sliced avocado, fresh chili, spring onions, mixed seeds and Parmesan cheese
Optional: add rice noodles, pastina or broken spaghetti