In a large saucepan, sauté onion in olive oil for 2 to 3 minutes

Add stock, vegetables, chicken and salt to pot and bring to a boil.

Cover slightly, reduce to simmer, and cook for 90 minutes

Remove the chicken from the pot and place on a cutting board or plate.

Separate the meat from the bone and skin, and put the meat back into the pot with the cooked macaroni and dried herbs.

Continue to simmer for 10 to 20 minutes.