1 three pound fresh whole chicken
6 tsp. chicken soup base
2 large carrots cut into large pieces
2 celery stalks cut into large pieces
1 Tbsp. Thyme leaves
6 whole pepper corns
2 large bay leaves
3 large leeks
2 large carrots
1 tsp thyme
½ tsp. coarse ground pepper
Salt to taste
¼ cup fresh minced parsley
1 pound of fresh noodle

Cut up the whole chicken and remove skins. Place the chicken pieces in a large soup pot and cover them with 12 -14 cups of water. Add the soup base, carrots, celery, thyme, pepper corns and bay leaves. Bring the broth to a boil, reduce the heat to low, cover and simmer for 2 hours. Remove the chicken pieces and place them in a bowl until cool enough handle. Sieve the broth into a new pot and discard the cooked veggies. Add the sliced leeks, carrots, thyme leaves and ½ tsp. coarse ground pepper. Bring the clear broth to a boil, reduce the heat and simmer until the leeks and carrots are tender.

Preparing the leeks: Clean leeks well to remove grit. Slice leeks into ¼ inch rounds. Use all of the white part and some of the green (half way up the root). Place the sliced leeks in large bowl and cover them with cold water. Hidden grit will sink to the bottom. Using a slotted spoon remove leeks and add them to the sieved broth.

Preparing the carrots: Clean and peel the carrots. Use a channel knife to make long indentations in the carrots. Slice the carrots into !/4 inch rounds creating flower.

To serve: Place the cooked noodles in a soup bowl.