1 c. carrots, slice
1 c. chopped celery
1/2 c. wild rice
3 tbsp. butter
2 1/2 oz. pasta
Black pepper
1 c. chopped onions
1 quartered chicken
2 qts. chicken broth
1 box frozen peas or asparagus

Saute vegetables lightly in butter. Add 2 quarts chicken broth and simmer 10 minutes. Add 1 quartered chicken and plenty of freshly ground pepper. Simmer 45 minutes. Remove chicken pieces to cool. Rinse wild rice in a strainer under running water, then add to soup pot and simmer 40 minutes. Cut chicken meat from bones and chop. Add chicken and peas or asparagus pieces and pasta. Bring back to simmer for 10 minutes more.