Peeled baby carrots
Fresh vegetables of your choice (fennel, celery, onions)
2-3 smashed, peeled cloves of garlic
1-2 branches fresh thyme
Small pasta (elbows, fusilli, alphabet letters)
1/2 bag pre-washed spinach
Salt to taste
Remove any strings used to truss the chicken before roasting. Place the chicken in a large pot and add water to just cover it.
Wash 2-3 scallions and lightly smash them with the bottom of a bottle or pan, to release the oils. Add them to the pot. Then add the carrots, garlic and thyme.
Bring the mixture to a boil. Cover and simmer for about an hour. The chicken should easily fall from the bone. It's more than likely that the carcass will have fallen apart. Remove from the heat.
Using tongs, carefully remove the chicken pieces, chicken bones, scallions, garlic and thyme stocks from the soup mixture to a plate placed nearby.
Shred the chicken into bite-sized pieces and add it back to the soup.
Add 1/2 to 1 cup of pasta and salt and pepper to taste.
Put back on the heat and cook until the pasta is just tender. Before serving, if your family is okay with it, add some spinach and freshly chopped scallions to the soup.