Start by preparing your chicken stock. Wash the carrots and celery sprigs. Peel the onions. Roughly chop all the vegetables.

Place the chicken (cut in parts) and the chopped vegetables into a large pot. Cover them completely with water.

Season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour. This slow simmering will extract all the delicious flavors and reduce the liquid.

Once the stock has simmered, carefully remove the chicken and vegetables from the pot. Discard the overcooked vegetables.

Strain the chicken stock through a fine-mesh sieve into another clean pot or bowl. This will ensure your stock is clear and free of any solids. Set the clear stock aside.

Once the cooked chicken is cool enough to handle, remove the meat from the bones and shred it into small pieces. Set the shredded chicken aside for later.

In a large bowl, combine the dry ingredients for the pancakes: flour and a sprinkle of salt.

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

Gradually add the wet ingredients to the dry ingredients, whisking continuously to create a smooth batter without any clumps.

Heat a non-stick pan over medium heat. Pour a ladleful of batter into the pan, tilting to spread it evenly into a thin circle. Cook for 1-2 minutes per side until golden brown.

Repeat with the remaining batter until all pancakes are cooked. Once cooled slightly, roll each pancake tightly and then cut them into thin circles, resembling spaghetti strands.

Gently heat the reserved chicken stock in a pot until it's warm.

Add the cut pancake strips and the shredded chicken to the warm stock. Let it heat through for a few minutes.

Ladle the pancake soup into bowls. Garnish with fresh, chopped parsley before serving.