You can use anything to make the stock as in the carcass and a few other flavours. Put everything in the pan with 2 1/2 litres water and bring to the boil. Once boiling turn down to moderate, skim foam off, cover and leave to simmer for an hour.

Cut the thigh meat and 1 1/2 chicken breast into bite-sized pieces

(I decided to roast rest of legs and wings in the oven to make a Cesar salad tonight or tomorrow and to freeze the other 1/2 breast for future use)

Brown the chicken in a little olive oil and salt

Add the finely chopped onion and garlic, stir and cover for 10 minutes over a low heat

Drain the stock and pour half of it (1 litre) into the chicken pan.

Bring to a boil, stir in the carrots, beans, tomatoes and herbs. Reduce the heat to medium, cover and let this simmer for 20 minutes.

Take the lid off, add the pasta and cook according to instructions

When the pasta is done turn off the heat

Serve in bowls

Add Parmesan cheese and enjoy!!!!!