2carrots2 peeled and cut into small pieces carrots
1leeks1 cleaned, white part slices leeks
3celery3 ribs, cleaned and sliced celery
2sliceszucchini2 sliced zucchini
2garlic2 peeled garlic cloves
2chicken breast2 boneless, skinless, cut into small cubes chicken breast
chickenbacks, wings, neck chicken
pastasmall soup pasta
Place over medium heat a stock pot with water and add all the above ingredients ( not the pasta). Add more water to cover and cook at medium low, with the lid half covering the pot for 45 minutes.
When all the vegetables are tender, and the chicken fully cooked, remove from the heat and let cool for 15 minutes. In a food processor place all the vegetables and puree it all. Clean the chicken from the bones and puree as well.
Return it to the stock pot and keep warm. If it is too thick, more water can be added.
At this point I cooked small rings (ditalini) egg pasta. When done I drain and place some of the pasta in a soup bowl and add the soup over it.