Preheat oven to 350 F. On a foil lined sheet pan, arrange vegetable pieces & chicken thighs. Drizzle with olive oil & sprinkle with salt & pepper. Bake until chicken is cooked & veggies are tender-crisp. Remove from oven. Chop or shred chicken into soup size pieces.
Soup
In a Dutch oven, Place chicken broth, seasonings & pasta. Heat to boiling, add pasta & cook until pasta is almost done. Add roasted chicken & veggies & continue cooking to finish cooking pasta. Serve.
Recipe Notes
If you care to make some chicken stock from ‘scratch’, this ingredient list might be helpful–
1 chicken carcass with any bits of meat & skin left on it
2 whole stalks of celery
2 whole carrots
1 onion, halved (skin on or off)
1 head of garlic (left intact, skins on)
1 Tbsp salt
8-10 peppercorns
2 bay leaves
a dash of dried thyme, rosemary or any sprigs of herbs you care for