1 (3 lbs.) chicken
Water
2 med. potatoes, peeled and diced
2 lg. carrots, sliced
2 stalks celery, chopped
1 lg. onion, chopped
Salt and pepper to taste
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. dill weed
1/2 c. orzo or other small pasta
Grated Parmesan cheese to taste

In a large kettle place whole chicken in water to cover. Bring to boil; reduce heat and let simmer until chicken is tender, 15-30 minutes. Remove chicken and set broth aside. When chicken is cool enough to handle, remove meat, discarding skin and bones. Cut up chicken into large bite-size pieces. Refrigerate broth until fat rises to top. Remove fat. Bring 8 cups of broth to boil. Add potatoes, carrots, celery, onion, and all spices. Return to boil adding more broth if desired. Boil 10 minutes. Add chicken and pasta. Return to boil. Reduce heat and simmer another 10 minutes until pasta is tender. Sprinkle with Parmesan to serve. Makes 10 servings.