The all time classic.

For the chicken:

1 whole roasting chicken

1/2 lemon

Fresh thyme and rosemary

For the stock:

1 onion

3 carrots

3 sticks celery

5 cloves garlic

1/8 cup whole peppercorns

4 sprigs fresh thyme

For the soup:

1 cup diced onion

1/2 cup celery diced celery

1 cup chopped carrots

1/4 cup finely chopped parsley

1 teaspoon chopped fresh thyme

5 cloves finely chopped garlic

1/2 white wine

4 cups chicken stock

Shredded chicken

1/2 cup pasta noodles

Salt and pepper to taste

Method:

Preheat oven to 350°

1. Pat dry the chicken. Season with salt and pepper. Stuff the cavity with 1/2 lemon, thyme and rosemary.

2. Roast the chicken until it reaches 365° internal.

3. Remove from oven. Let cool. Remove meat from carcass, shred, and set aside for the soup.

Prepare the stock:

1. Place bones and remains stick ingredients into a large stock pot.

2. Cover with water. Bring to a slow slimmer and cook for 1.5 hours.

3. Cool. Then strain through a fine mesh sieve lined with a clean tea towel to filter out impurities.

4. Set aside

For the soup:

1, Saute the onions, celery, carrots, thyme, and parsley very low heat until onions are translucent, about 5 minutes.

2. Add the garlic and cook a further 2 minutes until fragrant.

3. Deglaze the pen with the white wine.

4. Add chicken stock.

5. Add shredded chicken.

6. Simmer for 30 minutes on luw.

7, Add pasta and cook for 10 minutes, or until pasta is cooked through.