Chop vegetables. Pull off the chicken breast meat and shred if desired. Heat olive oil over medium high heat in a large pot. Add celery, carrots and onion and saute until onions become translucent. Add in broth, salt, pepper, garlic, bay leaf, thyme, oregano, parsley, and chicken (including the whole chicken carcass.)

Turn heat to medium and allow soup to come to a low boil for about 30 minutes or until carrots are fully softened. At this time, it is easiest to remove the chicken bones (I use a set of tongs to get the pieces of it out.

When bones are removed, add in dry pasta and allow to cook for about 10-15 minutes, or until al dente. Pour about 1 1/2-2 cups of the soup into a small bowl and whisk in the corn starch until dissolved. Add this mixture back into the soup and stir to fully combine.

Enjoy! Store leftovers in an airtight container in the fridge.

Add all ingredients into the slow cooker except the pasta and the corn starch.

Cook on low for 6-8 hours or high for 4-6 hours. Remove the bones before adding the pasta. Add dry pasta and allow to cook until al dente, about 15-20 minutes (this will vary based on your crock pot and the type of pasta, so keep an eye on it.)

Pour about 1 1/2 – 2 cups of the soup into a small bowl and whisk in the corn starch until dissolved. Add this mixture back into the soup and stir to fully combine.

Enjoy! Store leftovers in an airtight container in the fridge.