6-7 lb whole chicken
4 stalks celery chopped (include leaves)
4 carrots chopped
1 small white onion chopped
2 tbs Italian Seasoning
3 oz grated Parmesan cheese
1 lemon juiced
2 containers chicken stock
1/2 lb or so orecchiette pasta
Salt and Pepper to taste
1.) In a large soup pot combine all ingredients except the pasta. After adding stock continue to add water to cover the chicken
2.) Boil until the chicken floats
3.) Remove the whole chicken and continue to simmer pot. Let chicken cool about 10 minutes and then remove meat. Add cubed meat to pot until you have the amount you like.
4.) Check taste and salt and pepper as needed
5.) Add pasta and turn off pot. The past will absorb moisture over the next 15 minutes.
6.) Skim fat and serve