Rick,yes i added pasta in it. Actually i used vietnamese noodles(banh canh),they're really thick noodles,guess the best way to describe them is they're really thick like earthworms,and super chewy. We like the more hearty noodles so they turned out really yummy.
Ingredients:
onion (half minced fine and save other half to add to stock
carrots
boneless chick breast cut uo in desired chunks
Chick broth(this is where i got the max flavor.Last time we baked a whole chick,i save ALL the juices/drippings off it,and storedit in quart size zip locks. I used 2 of them)
A box of store bought chick broth
1 bay leaf
2 leaves basil
a little dry italian seasoning
noodles
sprig of oregano
little salt and pepper
Cut up chicken, carrots and onion to desired size(i prefer small chunks carrot and mince onion til almost mush.)and cook in skillet til carrots soft and chicken done.Use a little oil to fry up,and add several shakes of Italian season here also.
Add to stock pot let slow cook for an hour or so,doesn't really matter how long, the longer the better. Add bay leaf and sprig of oregano near end, I only let cook in pot for about 5 min's just long enough to impart a little flavor but not over power it.
Add desired pasta near end.cook til done and serve. YUMMY!
I think this is everything i put in, I never write stuff down like i should when something turns out well. Hope it turns out for you(or anyone else). If i remember anything missing,I'll post it.
JOHN