1 whole fryer or chicken parts
3 onions, sliced
3 carrots, peeled, diced
2 stalks celery, diced
3 cloves garlic, diced
1 bunch parsley, diced
2-3 bay leaves
1 tbsp. olive oil
Dash of allspice
2 cans College Inn beef broth
Grated Parmesan cheese

In a large pot, add cleaned chicken pieces. Cover with water almost to the top of the pan. Simmer chicken until tender. Remove and set aside.

To the broth, add all the remaining ingredients (except beef broth). Simmer for 2-3 hours. Add broth to liquid as it boils down. Remove from heat. Strain out vegetables. Add your favorite pasta to the broth and cook until pasta is done.

NOTE: May add 1/2 package frozen peas and rice instead of pasta, if desired. Serve with grated Parmesan cheese.