Peel the onions and carrot and cut them into small cubes. Heat the oil in a pot and braise the chopped vegetables.
Once they change color, add the paprika, stir and pour in the strained broth from the boiled legs.
Add the green beans and grated tomatoes, leave them to cook on low heat for the green beans to soften.
Finally add the boiled chicken meat, torn into pieces. Sprinkle with salt and leave to boil another 10 min. Serve with fresh parsley.