Making the broth - but boiling all the above ingredient with about 3 liter water, when boiled, put the chicken in - for half an hour in low heat until the chicken is cooked. Take the chicken out to cool down and continue to cook the soup for 20minutes.

After the soup was done, discard the vegetables and just keep the soup. The flesh of the chicken should be rip and shred into small pieces.

To make the soup - melt the butter, add the leeks, garlic and lemon slices - saute the leeks until soften but don't let it brown. Add the chicken, soup and cook for about 6 minutes. Add the pasta, lemon juice and dill. Simmer again for 8-10 more minutes. Serve hot with a little more dill and wedges of lemon.