Liz Plural's Chicken Soup (what Bob calls Jewish Penicillin)

1 lg onion
couple stalks celery
1-2 T butter or olive oil
2 14.5 oz cans low sodium chicken broth
small pkg whole carrots
1 small whole chicken (I get the minimally processed ones without all the "enhanced broth")
1 lemonpasta (my sister likes fresh Buitoni fettuchini, but you can use anything)
salt + pepper to taste

In a large pot, saute one large chopped onion and a couple stalks of celery in olive oil until tender. (minced garlic is good too if you have it). Place a whole chicken (rinsed and trimmed of excess fat) into the pot and add two 14.5 oz cans of low sodium chicken broth plus enough water to cover the chicken entirely. Peel and slice into rounds a small package of raw carrots and add to the pot. Bring to a boil and skim any scum off the top. Reduce the heat to a steady simmer with the lid loosly fitted on the pot. Let the chicken cook for a full hour or so then lift it out of the pot and let it cool enough that you can pull all the meat of the bones. Tear the meat apart into bite sized pieces and add it back to the pot. Skim any excess grease off the top of the soup. Taste the broth and add salt and pepper to taste. I like to squeeze the juice of a whole lemon into the broth to add a bit of tang.

Add pasta to the pot 15 minutes before you plan to serve the soup.
Enjoy!