Step 1

Chop vegetables. Pull off the chicken breast meat and shred if desired. Heat olive oil over medium high heat in a large pot. Add celery, carrots and onion and saute until onions become translucent. Add in broth, salt, pepper, garlic, thyme, oregano, parsley, and chicken (including the whole chicken carcass.)

Step 2

Turn heat to medium and allow soup to come to a low boil for about 30 minutes or until carrots are fully softened. At this time, it is easiest to remove the chicken bones (I use a set of tongs to get the pieces of it out.

Step 3

When bones are removed, add in dry pasta and allow to cook for about 10-15 minutes, or until al dente. Pour about 1 1/2-2 cups of the soup into a small bowl and whisk in the corn starch until dissolved. Add this mixture back into the soup and stir to fully combine.

Step 4

Enjoy! Store leftovers in an airtight container in the fridge.

Step 5

Add all ingredients into the slow cooker except the pasta and the corn starch.

Step 6

Cook on low for 6-8 hours or high for 4-6 hours. Remove the bones before adding the pasta. Add dry pasta and allow to cook until al dente, about 15-20 minutes (this will vary based on your crock pot and the type of pasta, so keep an eye on it.)

Step 7

Pour about 1 1/2 - 2 cups of the soup into a small bowl and whisk in the corn starch until dissolved. Add this mixture back into the soup and stir to fully combine.

Step 8

Enjoy! Store leftovers in an airtight container in the fridge.