carrots with tops
bag small pasta shapes
Tablespoons poultry seasoning
salt and pepper to taste (I use about two tsp salt, no pepper)
Cut tops and ends off of carrots, toss tops and ends and 1 cut up carrot in stock pot. Coarsely cut up celery, add to stock pot. Cut onion in fourths and add as well. Top with chicken and cover in water. Bring to a boil and lower heat, simmering for several hours. Remove chicken and discard vegetables, reserving broth in pot. Peel and chop up remaining carrots and add to broth, simmering until tender. Add seasonings. Shred chicken and add once carrots are tender. Add pasta and cook until done.