Start by preparing your chicken stock. Cut the chicken into parts. Roughly chop the carrots, onions, and celery.

Place the chicken and chopped vegetables into a large pot. Cover everything with water and season generously with salt and pepper.

Bring the pot to a boil, then reduce the heat to a low simmer. Let it gently simmer for about 1 hour, allowing all the flavors to develop and the liquid to reduce.

Carefully remove all the chicken and vegetables from the pot. Strain the remaining liquid through a fine mesh sieve to get a clear, flavorful chicken stock.

For the pancakes, combine the dry ingredients: flour and a sprinkle of salt in one bowl.

In a separate bowl, whisk together the liquid ingredients: eggs, milk, and olive oil.

Gradually add the liquid mixture to the dry ingredients, mixing continuously until you have a smooth batter with no clumps.

Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan and swirl to create thin pancakes. Cook for 1-2 minutes per side until golden brown. Repeat until all batter is used.

Once cooked, roll each pancake tightly and then slice them into thin circles, resembling spaghetti.

Gently heat your prepared chicken stock in a pot until warm.

Add the sliced pancakes directly into the warm soup just before serving.

Garnish your delicious Pancake Soup with some freshly chopped parsley and serve immediately. Enjoy!