Ingredients:

• 6 - 8 cans of chicken broth.... low salt/no fat
• 1 chicken fry/stewing... not more than 2 lbs or so
• 3 stalks celery
• 3 carrots
• 1 onion
• 3/4 cup flat champagne or white wine may be substituted (if 6 cans broth, 1/2 cup wine)
• 1 cup Rosa Marina pasta (aka tiny footballs)
• large pinch nutmeg
• black pepper
• juice of 1 half lemon

Method

1. Bring chicken broth and chicken to a boil, reduce heat, cover and simmer for about 1/2 hour... until meat falls off the bone. Remove chicken to cool. Slice vegetables and add to broth still on low heat. Simmer for another 1/2 hour.
2. When chicken is cool enough, pull meat from carcass. (Toss carcass away then) If you're in a hurry, use forks to pull it away while still hot. Tear chicken into bite size pieces and return to broth with vegetables. Add lemon juice, pasta, pepper and nutmeg.
3. Simmer until pasta is cooked through.  Sprinkle additional nutmeg into soup or grated Parmesan cheese. Serve with dense Italian or French bread.
   
   Even better the second day!

[recipes]