Chicken and Pasta Soup

• 1 (2 1/2 lb) whole chickens, cut up
• 1 (48 ounce) can chicken broth
• 1 (16 ounce) can cut green beans
• 1 (6 ounce) can tomato paste
• 1 cup uncooked small shell pasta
• 1 teaspoon dried basil leaves

1. In a large saucepan, over medium-high heat, heat chicken and broth to a boil.
2. Reduce heat.
3. Cover; simmer 25 minutes or until chicken is tender.
4. Remove chicken; cool slightly.
5. Add remaining ingredients to broth.
6. Heat to a boil; reduce heat.
7. Cover, simmer 20 minutes or until macaroni is cooked.
8. Meanwhile, remove chicken from bones and cut into bite-size pieces.
9. Add to soup; cook 5 minutes more.

whole chickens, chicken broth, green beans, tomato paste, shell pasta, basil

Taken from www.food.com/recipe/chicken-and-pasta-soup-268019 (may not work)