5 Chicken thigh fillets
6 chicken stock cubes
2 large leek (cut in to 10cm pieces)
3 Large brown onions (whole including brown shell)
3 large carrots (sliced to 10cm length and quartered length wise)
pepper to taste

NOTE: left over soup with no veggies or meat will be used to make Polish Creamy Tomato Soup or Flaki-Tripe Soup.

Boil water
Add chicken thighs and cook for 10 min
Add chicken stock cubes, onions, leek, and carrots
Pepper a fair bit and cook covered on low to medium for 40 min.
10 min before end cook pasta (similar to spaghetti but thinner)
Take out and separate meat and veggies. (if you leave them in veggies will dissolve in the soup)
Serve with pasta with a little of Maggi Original Seasoning to taste and bits of chicken.