1 (2 1/2 lb.) chicken, cut up
1 (46 fl. oz.) can chicken broth
1 (16 oz.) can cut green beans
1 (6 oz.) can tomato paste
1 c. uncooked sm. shell macaroni
1 tsp. dried basil leaves

In large saucepan, over medium-high heat, heat chicken and chicken broth to a boil; reduce heat. Cover; simmer 25 minutes or until chicken is tender. Remove chicken; cool slightly. Add remaining ingredients to broth. Heat to a boil; reduce heat. Cover; simmer 20 minutes or until macaroni is cooked. Meanwhile, remove chicken from bones and cut into bite-size pieces. Add to soup; cook 5 minutes more.