1 sm. whole chicken or chicken legs and thighs
3 stalks celery (2 stalks cut into large pieces; set aside 1 stalk to add when soup is done)
1 lg. onion, coarsely chopped
4 shallots, chopped
3 bay leaves
1 tsp. basil leaves
Salt and pepper to taste, or use the Cavender's Greek Spice
1 pkg. of Good Season's Italian salad dressing mix
1 c. small macaroni shells
1 lg. potato cubed and boiled until very done; drain off water
1/2 c. raw rice
1 pkg. of frozen soup vegetables
4 to 5 plum tomatoes (blanched, peeled and cut into pieces
3 tbsp. soy sauce

Place chicken in large pot and add more than enough water to cover. Add next 6 ingredients; cover and boil until chicken is tender. Remove chicken from pot and set aside to cool. When cool, remove skin and bones and cut chicken into small pieces.

Strain chicken broth and return broth to large pot. Add chicken and Good Season's and bring to a boil. Add rice, vegetables, celery (cut into small pieces), tomatoes and soy sauce.

Mash potato well, mix with a cup of the chicken broth and add to the pot. (This will thicken the soup and give it more substance!)

Add the macaroni shells. Cover and let simmer for about 45 minutes.