2carrotspeeled, sliced into thick pieces (1-2 inches is fine)
2celery stalkssliced into thick, 1-inch pieces
1medium onionpeeled and sliced
4garlic clovescrushed
2Bay leaves
Handful of chopped parsley
7cupswater
2teaspoonssalt
8-10ouncesuncooked pastaI used egg noodles in the photo above, but have also used ditalini and orzo
1-½cupscup chopped carrots
1cupchopped celery
1cupfinely chopped onion
1 ½teaspoonsgrated lemon rind
¼cupfresh lemon juice
Handful of finely chopped fresh parsleyoptional
Instructions
Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, onion, garlic, bay leaves, and parsley to pan. Add water; bring to a simmer. Reduce heat, and simmer 45 minutes.
Remove chicken and place it in a large bowl. Chill the chicken for about 15 minutes. Discard skin, then remove chicken from the bones and discard the bones. Chop chicken into bite-sized pieces, then cover and chill.
Strain the remaining broth mixture through a sieve into a large bowl. Discard the solids. Allow the broth mixture to cool to room temperature. Then cover and chill for at least four hours (can chill overnight or up to 24 hours).
Add enough water to the broth mixture to equal 9 cups. Place broth mixture in a large Dutch oven. Add the pasta, the second batch of chopped carrots, celery, and onion, along with salt, to the water in the pot and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender.
Once vegetables are tender, add reserved chopped chicken, and simmer 3-4 minutes or until thoroughly heated. Stir in the lemon rind, lemon juice, and parsley.