1 whole cut up chicken
4 c. water
1 onion chopped
5 cloves garlic chopped
salt and pepper to taste
4 sprigs rosemary
1 T dried basil
Place above ingredients in large sauce pot. Cook on medium heat for 30-45 minutes until chicken is tender and falls off bones. Cool and strain broth into pan and remove chicken from bones. Discard veggies, herbs, bones and skin. Set meat aside.
1 grated carrot
1 chopped onion
2-3 peeled cubed(.5 inch) potatoes
1 c. chopped celery
1 lb. Pasta Plus Garlic Black Pepper Linguine
OPTIONAL: 1 c. frozen corn and or finely chopped red pepper
additional chicken broth or water as needed
Bring chicken broth to a boil. Add carrot, onion, celery and potatoes and cook with medium heat until vegetables are soft. Add chicken meat. Bring to boil. Cut linguine into 3" pieces. Drop into boiling broth/vegetable mix. If using corn or chopped pepper, add it at the same time. Cook for 2.5 minutes until linguine is done. Add addition broth or water as desired.

This is not a soup.