| 1. |
Chop the celery, leeks and carrots. Cut the onion in half. |
| 2. |
Boil the macaroni noodles in a large pot. |
| 3. |
Fry onions, leeks and carrots in a separate pan with olive oil on medium heat. Cook until browned. |
| 4. |
Strain noodles and rinse with cold water. |
| 5. |
Using the empty large pot from the noodles, heat on medium heat and add chicken drumsticks and chicken thighs. Season with black pepper and cook until browned. |
| 6. |
Add chicken broth and vegetables. Pour in approximately 10 cups of water and bring to a boil. |
| 7. |
Boil soup for approximately 20 minutes until carrots are soft. Season to your liking. |
