Chicken Noodle Soup

Chicken broth - 3 cups
Water - 1 or 2 cups
Chicken thighs - 400g (cut in small chunks)
Carrots - 2 (thinly slice)
Egg noodles - 1 cup
Frozen corn - 1 cup
Thyme - 1 teaspoon
Salt and pepper

In a large pot, boil chicken broth, water, salt, pepper, and thyme. When boiling, add in the chicken thighs.

Boil for 3 to 5 minutes, and add in the carrots. Put heat on medium-high.

Add noodles and the corn, and cook for 5 to 7 minutes until the noodles are cooked. Simmer for a few minutes and serve.

Serves 3 to 4