March 4 Chicken Soup

March 4 chicken soup
Stainless steel pot full of March 4 chicken soup.

During this Winter’s final cold days our delicious March 4 Chicken Soup  helps ease our transition into glorious Spring just around the corner. Although chicken soup has been a favorite comfort food for many ever since we discovered chickens, and there are thousands, perhaps millions, of recipes or versions of this wonderful broth we think we have a special version. Ours is unique and easy to make yet we are not in any competition about who makes the best version, you have to decide for yourself after you have some!


  • 2 chicken legs
  • 10 cups stock or plain water
  • 2 cups sliced carrots
  • 2 cups sliced celery
  • 1 cup chopped onion
  • 2 cloves garlic
  • 2 cups pastine “capellino spezzato” (fine tiny Itallian noodles)
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp pepper
  • 1/4 marjoram
  • canola oil


In a large pot fill with the stock or water  then add the chicken legs and bring to boil. Boil for a few minutes and then lower to simmer, cook for about 20 minutes. Prepare your carrots, celery, garlic and onion by chopping them up and set aside. In a large frying pan or wok add a small quantity (about 2 tbsp approx) of cooking oil then add the carrots, celery, garlic, and onion, cook until onions translucent then remove from burner and set aside. Turn off burner. Remove the chicken legs from pot with a pair of thongs then strip and separate the skin and bones from the meat, discard the skin and bones. Carefully skim chicken broth removing grey scum particles on surface from it. Add the vegetables, meat pieces, and spices to the broth and bring to boil momentarily afterwards let simmer for 10 minutes. Add the fine Italian noodles and simmer for  6 minutes more.  Remove from heat, turn off stove and serve.