Here is the list of ingredients for the version pictured above:
Large roasting chicken (5 - 6#) with neck, gizzard, heart, etc.
1 large onion, 1/2 chopped fine - 1/2 roughly chopped
2 cloves garlic, smashed and chopped
Celery heart with leaves, washed and roughly chopped
4 celery stalks, chopped fine
2 ears of corn, kernals cut from the ear, reserve both the kernals and the cobs
1 cup fresh cut green beans
2 cups medium shell pasta, uncooked
1 gallon water
In a large pan (I love Rachel Ray's oval stockpot) saute the roughly chopped onion, garlic and celery heart in 2-3 TBSP olive oil with S&P, Thyme and Sage until lightly colored. While the veg are sauteing, cut the chicken into pieces. I cut the wings and leg quarters first, separate the back from the breast (this may be easier with shears than a knife) and chop the back into two pieces, I leave the breasts whole and on the bone. Once the veg are lightly colored I add the neck, giblets, back pieces and wings to the pot with additional S&P and stir. I continue to saute the veg and chicken pieces until they also have good color. The drumsticks, thighs and breast are reserved covered in the 'fridge. When you have achieved good color, add the water, bring to boil, reduce heat and simmer for 15 - 20 minutes. After this first boil you will have a nice, light broth. Using a slotted spoon or skimmer, remove and discard all the veg and chicken. Strain the broth through a fine sieve and reserve. At this point I wash the pot. Boiling protein and veg can leave a scum on the pot and it is wise to wash it away before continuing.
Return the pot to the stove and heat 1-2 TBSP of Olive Oil. S&P the remaining chicken and add to the pot. Sear the meat on all sides. You want a rich, dark color but no burning of the skin. Once the chicken is well seared, add the reserved broth and bring to boil. Reduce heat and simmer 20-30 minutes until the breast meat registers 165F on an instant read thermometer. Remove the chicken and set aside to cool. Strain the broth again and reserve. I leave it up to you to decide if you will skim away some or all of the fat that will rise to the surface. I skim most of the fat. Wash the pot again and return it to the stove.
In 1-2 TBSP Olive Oil saute the finely chopped onion, celery, corn and green beans. Add the reserved broth and the corn cobs. Bring to boil. Add the medium shells. Simmer for 9 minutes. Remove the chicken skin and bones and discard. Chop the chicken into bite-sized pieces and add to soup. Remove and discard the corn cobs. Taste the broth and adjust seasoning. More salt, pepper, thyme or sage may be needed. Serve in large bowls with a hot, crusty roll. Yum!