Chicken Soup For Dummies

• 12 cups water
• 4 lbs chicken thighs or 4 lbs chicken drumsticks, skin on
• 1 lb baby carrots
• 2 medium onions, peeled & quartered
• 3 -4 teaspoons kosher salt
• 1/4 - 1/2 teaspoon pepper
• 1/4 cup fresh parsley or 1 tablespoon parsley flakes
• 3 -4 chicken bouillon cubes
• 2 cups small shell pasta, uncooked (or any small pasta)

1. Place chicken and water in stock pot and bring to a boil.
2. Reduce to a simmer and add remaining ingredients EXCEPT PASTA; cover.
3. Simmer for 45 minutes and then remove chicken to a plate.
4. Add pasta to broth and bring back to a boil; reduce to low/med heat, do not cover; let cook for about 20 minutes.
5. Meanwhile, when chicken is cool enough to handle, remove skin and discard; pull bite sized pieces of chicken from bones and add back to soup, discarding bones.
6. By this time, your pasta should be tender; if not, allow to simmer a few more minutes.
7. Check to see if you need more salt and/or pepper and then serve.

water, chicken, baby carrots, onions, pepper, parsley, shell pasta

Taken from www.food.com/recipe/chicken-soup-for-dummies-144596 (may not work)