12 chicken thighs
Water
10 bouillon chicken cubes
Lots of paprika
Salt and pepper
1 pt. sour cream
2 tbsp. flour
2 carrots
Orzo noodles
2 tbsp. olive oil
2 cloves fresh garlic
Paper towel - use by laying on soup top and lift out grease

In LARGE pot on top of stove, put 2 tablespoons olive oil, dice 2 garlic cloves and take skin off chicken thighs. Sprinkle chicken with salt, pepper and lots of paprika, brown on both sides. Fill pot with water, add 10 chicken bouillon cubes and GRATE in 2 carrots. Cook until chicken falls apart. Scoop out bones and use paper towel to lift off any oil from top. LET COOL. When cool add sour cream mixed with flour and heat slowly only until warm. Cook Orzo's separately, drain and add to soup - delicious!