place chicken, including giblets and neck DISCARD LIVER..with all remaining broth ingrediants into large pot, cover

over high heat, bring to a boil.

reduce heat to low, skim surface of broth to remove foam

let simmer for 90 minutes, skimming and turning chicken occasionally

remove chicken with tongs and cool

strain broth through a fine sieve. discard celery, herbs, spices, giblets, and neck. reserve onions and carrots. remove any excess fat from top of the broth with a spoon

pull chicken meat from bones, discard skin and bones. dice chicken and reserve. quarter cooked onions

in large soup pot over high heat, bring broth to a rolling boil. add onions and carrots.

reduce heat to low, stir in chicken meat, pasta, and peas, cooking until warm. season with salt and pepper.