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1. In a stockpot, combine chicken, broth, the
water, and 1 teaspoon salt. Bring to a boil,
skimming off foam from surface with a large
spoon. Reduce heat to medium-low, and simmer 5
minutes, skimming frequently. Add onions,
garlic, carrots, celery, and parsley. Simmer,
partially covered, until chicken is cooked
through, about 25 minutes.
2. Remove parsley and chicken, discarding back,
neck, and parsley. Let cool, then tear meat into
bite-size pieces. Skim fat.
3. Return broth to a boil and add pasta; simmer
5 minutes. Stir in 3 cups chicken (reserve
remaining chicken for another use).
4. Season soup with salt and pepper. Garnish
with chopped parsley before serving.
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