5 chicken thighs
1 onion
6 carrots
5 celery stalks
5 chicken flavor bouillon cubes
1/2 lb. elbow macaroni (or rice)
Garlic, pepper & salt to taste
Parsley

Cook chicken in 10 cups of water. Dice carrots, onion, parsley and celery; add to pot. Add bouillon. When chicken is cooked, remove from pot, dice it and return it to the pot. Add elbow macaroni and let it simmer until it is done. (Additional bouillon can be added to taste.)