First, wash the vegetables, peel the onion and carrots, and add them to a pot along with the washed bell pepper and celery.

Add the 1/4 chicken leg, wine, tomato sauce, 1/2 bouillon cube, and the water.

Turn on the heat, and once it boils, cover and let it simmer for 30 minutes over medium-high heat.

After the time has passed, turn off the heat and separate the 1/4 chicken leg with 1 of the carrots and 1 of the celery stalks. In a separate container suitable for blending, place the rest of the vegetables (reserve the broth).

In the container with the vegetables, add a ladle of the reserved broth and blend everything.

Add the blended vegetables to the reserved broth, chop the reserved carrot and celery with the 1/4 chicken leg, and add them to the broth.

Remove the skin from the 1/4 chicken leg and discard it. Separate the meat from the bones (discard the bones), chop the meat, and add it to the pot. Turn the heat back on, and once it boils, check and adjust the salt.

Finally, 2 minutes before the noodles are done, chop the hard-boiled egg, add it to the pot, stir, let it rest for a few minutes, and then serve.