
INGREDIENTS:
1 - 1.5 lb. pulled Chicken meat (2-3 Whole Chickens)
2 - Large Yellow Onion (diced)
1/2 stalk of celery (diced)
3 - large carrots (diced)
16 cups of chicken stock (gallon)
one lb. linguini pasta
1/2 cup fresh herbs of choice
salt / pepper to taste
METHOD:
Roast Whole Chicken - for 1 3/4 - 2 hrs in oven (internal temp of 165)
Let chickens cool - and pull meat from bones (hold meat in refrigerator until needed)
using a large soup/stock pot.......lightly sauté veggies for 3 minutes
then add chicken stock
Season with fresh herbs and salt to pepper (to taste)
Bring to a boil - simmer for 25-30 minutes
Add pasta and pulled chicken meat
cook for 15 minutes or until pasta is done