Roughly chop the following:
Roast a small chicken in the oven until browned. Cut into quarters and place in a large (8 qt) stockpot with the above - plus:
1 bay leaf
1 tsp of dried thyme (or a handful of chopped fresh thyme - can also use other fresh herbs such as sage, rosemary, tarragon)
1 tbsp of dried parsley (or several handfuls of chopped fresh parsley)
4-6 cubes chicken boullion (OR 1 tsp salt)
Fill the pot with water to within an inch of the top. Simmer uncovered 12-72 hours. Strain the stock and reserve the chicken meat (or use fresh cooked chicken meat). Chill the stock overnight until the fat solidifies. Spoon off the fat (NOTE: You can also run the stock through a gravy separator).
Chop some or all of the reserved chicken meat and add it back to the stock with any of the following:
1-2 carrots chopped fine
1-2 onions chopped fine
1 stalk celery chopped fine (optional)
1 cup of small pasta (tubetini, orricietti, orzo, acne de pepe, etc.)
additional herbs and salt and pepper to taste
Simmer the soup until the vegetables and pasta are cooked. Serve with bread.