°1.5l of water
°3 chicken thighs
°80g noodles (or alphabet pasta, bird's beak, or other small pasta)
°1 carrot
°1 stalk of celery
°2 small onions
°dried oregano
°1 chicken stock cube
°Salt and garlic to taste
°Optional: 1 piece of fresh ginger


In a large saucepan, quarter the two onions and sauté them in olive oil for 3 minutes.
Add the chicken thighs and brown them on all sides for 3 to 5 minutes.
Wet the thighs and onions with water, add the stock cube and the piece of ginger.
Bring to a boil. When boiling is reached, lower the heat.
While the soup is cooking, cut the carrot into thin strips and the celery into small pieces.
Add the vegetables to the soup and simmer, covered, for 45 minutes.
Add the noodles and cook for 4 minutes before turning off the heat.
Sprinkle with dried oregano and serve a bowl of this chicken noodle soup.

Enjoy !