2 bone-in chicken thighs (frozen is fine)
6 cups chicken broth
1 onion, chopped fine
2 stalks celery, chopped fine
1/2 cup chopped carrot
1 cup cooked chicken, cubed
handful of dried parsley
seasonings to taste:
1/2 lb bow-tie pasta (farfalle)
I made this soup in my 4-qt Nesco. Put in the chicken thighs and the broth. Turn on roaster to 225 until it boils, then down to 200. Let cook a few hours. Remove the chicken and let cool. Add remaining ingredients. Remove skin and bone from chicken thighs, cube the meat and return it to the pot. 20 minutes before serving, pour in the pasta.
Serves 6, generously.
This soup couldn't have been easier or more delicious. See if you can season it without channeling your inner Simon and Garfunkel.