Step 1: Make stock with chicken thighs, half an onion, and half a carrot.
Step 2: While the stock is cooking, fry onion and shredded carrots for ten minutes.
Step 3: The stock should be ready in 30-40 minutes. When the stock is ready, Add the fried carrots and onion to the stock.
Step 4: Season. Add salt, black pepper, coriander, and bay leaves.
Step 5: Bring back to boil and add noodles. Cook 6-10 minutes.
Step 6: Serve.