Instructions

1. 1

   Chop the vegetables. Remove chicken breast meat and shred if desired. In a large pot, heat olive oil over medium-high heat. Add celery, carrots, and onion, and sauté until onions are translucent.

2. 2

   Include broth, salt, pepper, garlic, bay leaf, thyme, oregano, parsley, and chicken (including the whole chicken carcass). You may add a few larger bones and omit smaller ones, or place them in a cheesecloth bag to keep out of the soup.

3. 3

   Change heat to medium and bring the soup to a low boil for about 30 minutes or until carrots are tender. At this point, it is easiest to remove the chicken bones (using tongs can help with this).

4. 4

   Once the bones are taken out, add the dry pasta and cook for about 10-15 minutes, or until al dente. Take about 1 ½ to 2 cups of the soup into a small bowl and whisk in the corn starch until it dissolves. Return this mixture to the soup and stir well.

5. 5

   Serve and enjoy! Store any leftovers in an airtight container in the fridge.