Ingredients:

1 lb chicken thighs
2 medium potatoes
1 large carrot
1 onion
3oz vermicelli
½ tablespoon butter

Spices:

 bay leaf, ½ tablespoon crushed dried savory, salt, a pinch of grated nutmeg

Instructions:

Wash the chicken legs. Put them in a deep saucepan with 7-8 cups of cold water. When it
starts to boil, reduce the heat and continuously remove the foam with a slotted spoon.
When the meat is almost cooked, add the onions, carrots, potatoes cut into small cubes,
salt, nutmeg and bay leaf. Allow the soup to simmer for 20 minutes. Before removing it
from the heat, add the butter and savory.