1 (3 ½ lb.) whole chicken cut in pieces plus neck and liver
2 tbsp. salt
1 tbsp. black pepper
1 Herbox sodium-free chicken bouillon seasoning packet (prepare as directed)
4 medium whole carrots, peeled
2 celery stalks with leaves
1 lg. tomato, quartered
1 lg. onion, quartered
½ lb. small-size pasta (acini de pepe)
Grated Romano cheese to taste
1. Wash chicken in water with salt.
In large stockpot, place chicken pieces in pot and cover with cold water (about one inch above the chicken). Bring to a boil for three minutes. Remove excess foam that collects on top.
2.Add all vegetables and seasonings. Reduce heat to simmer and cook uncovered for 1 ½ hours. Remove cooked chicken and vegetables. Strain broth through strainer and return broth to pot. Chicken may be shredded or cut into pieces and return to broth. Chunks of cooked vegetables may be removed, cut into bite size pieces and return to broth.
3.Cook pasta separately according to package and add desired amount to individual servings. Add grated cheese to individual bowls as desired.