1 whole chicken, skinned and quartered
1 lb. carrots, peeled and sliced in processor
1 head celery, trimmed and chopped
1 large white or yellow onion, chopped
a good handful fresh flat-leaf parsley, chopped
1 large stockpot 3/4 full with boiling water
1 tsp. salt, more, or less, if you like it
pinch of turmeric, just for color-don't buy it if not on hand
ground pepper, fresh is better, for taste
1 (16 oz.) pkg. farfal (bowtie) or other pasta

Best to start the water boiling so it can heat up as you prep. After it boils, add the chicken pieces, salt, pepper and turmeric to the water. Now, go watch a movie, or start working on your dessert for about an hour.

When the chicken is easily pried from the bone, it is ready to be taken from the stock. DO NOT DISCARD WATER. Keep it boiling. It is your stock. Let the chicken cool enough to be pulled from the bones and gently chopped. Keep big chunks, then put the chicken back in the water.

Add the celery, carrots, onion and parsley to the soup, stir and cover, bring again to a boil, then reduce to a simmer. When you can break the carrots with gentle pressure from a spoon, add the pasta, stir well, then TURN OFF THE STOVE. Cover and let the soup sit about 1/2 hour.

Serve with butter drenched baguettes.

Submitted by: TwinsMom