In a large saucepan on medium heat add the olive oil and saute onions, leeks, garlic, thyme and bay leaves until soft, no colour, approx. 6 minutes. Add water, whole chicken and bring to the boil, then simmer for 45 minutes.
Add celery and carrots and cook for a further 5 minutes, then remove the chicken and place on a tray.
Add pasta and cook for a further 8 minutes or until al dente.
Add salt and pepper, poach the eggs in the stock for approx 3 minutes.
To serve, remove both legs and separate drumstick from the thigh. Place 1 piece of chicken, 1 egg from stock in each bowl, and with a ladle add stock, vegetables and garnish with celery leaves.

The Living Room

Mama's Chicken Soup