Summary

Ingredients

• 100 g ribbon noodles
• 4 chicken thighs
• 1 bunch soup vegetables
• 1 cube broth (small cube)
• some salt and pepper, black
• thyme
• herbs Provence
• oregano
• some garlic powder
• little nutmeg
• Ginger powder
• some paprika, hot as rose
• a little coriander powder
• Parsley, chopped

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Instructions

1. First put the soup vegetables together with the chicken thighs and a stock cube in a saucepan, cover with about 1 liter of water, bring to a boil and cook for about 20 minutes. The chicken thighs are ready when the meat comes off the bone a little. Then you put the chicken legs in an extra bowl so they can cool down.
2. Now add the mentioned spices to the broth (the vegetables can still remain in it). The whole thing is left to simmer for about 15 minutes. Meanwhile, remove the skin from the chicken legs and pluck the meat in medium-sized pieces.
3. Now the vegetables come out of the pot and the chicken comes in. The whole thing can rest while you cook the pasta in salted water. When these are ready, put them in the pot with the broth and the chicken. Stir well and bring to the boil for another 10 minutes.