Chicken soup with macaroni

Ingredients

2 raw chicken thighs, with or without skin

2 Large carrots, diced

1/2 onion finely chopped

50 g bacon, diced

3 cloves garlic, finely chopped or crushed

100g green peas. I use frozen

130g macaroni

10 dl chicken stock, or water with chicken bouillon cube

1/2 tsp cardamom

1/2 tsp pepper

1/2 tsp ginger, powder or fresh

1/2 tbs allspice or nutmeg

2 bay leaves

Salt to taste

Directions

In a medium large saucepan onions, bacon and cook on a medium heat until the bacon is cocked through and the onions are starting to go clear, about 5-8 minutes.
Add the garlic and ginger and cook for 3-4 more minutes.
Add the chicken thighs and pour in the stock. You want the chicken completely covered in liquid.
Add the cardamom, allspice/nutmeg, bay leaves, and pepper.
Let it simmer on medium for 20 min. You want the chicken completely cooked through.
Take the chicken thighs out and with a knife and fork cut/pull the meat of the bones and place them back in the soup. I remove the skin at this point, but that is up to you.
Add the carrots, macaroni and peas and boil until the macaroni is soft. See the package for direction. If the macaroni takes a very short time boil until the carrots are soft.

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