1 large (or 2 small-med) onion
3 large carrots
4 long celery stalks
1 veggie stock cube
1 1/2 cups pasta (small shapes preferred)
3 free-range chicken drumsticks
Chop all of the veggies finely. The onion can be browned in a tiny bit of olive oil if desired. Add veggies, a veggie stock cube and 3 free-range chicken drumsticks to a large pot of water. Simmer for at least an hour. You can then either just remove the drumsticks or you can strain all of the liquid into another pot before adding the pasta (in this case a corn/rice pasta). Cook until the pasta is super soft. I added back in a small amount of shredded chicken at the end.