Instructions

To roast the chicken

1. Preheat the oven to 425 degrees. Remove the chicken from the packaging and clean if necessary. Rub the bird with grapeseed oil and sprinkle the thyme, pepper(s), and salt(s).
2. Place the sliced onion at the bottom of a baking dish. Set the chicken on top of the onion, breast side up, and roast for approximately 60-70 minutes. The chicken is done when a meat thermometer reads at least 165 degrees, or if the juices by the thigh run clear.
3. Allow the chicken to cool completely and remove skin and set aside. Remove all white and dark meat from the bird and chop into bite size pieces.

For the soup

1. Fill a large pot with the chicken broth and water. Add in the chicken carcass, fresh thyme, rosemary, and sage to the pot and bring to a bubbling simmer. Allow to cook for one hour.
2. Drain the broth through a mesh strainer twice to remove the bones and herbs & get it really clear.
3. Return the broth to the pot and add in the celery, chopped onion, and carrots. Bring to a simmer and cook for 20 minutes.
4. Add in the chicken and black pepper and cook for one hour.
5. Add the pasta to the soup when ready to serve.