Place all the stock ingredients into a large pot and bring to a boil.

Reduce heat to a simmer, partially cover and cook until the chicken is tender. About 30 minutes.

You can prep the ‘To Make The Soup’ ingredients as the stock is cooking.

Once chicken is tender, Remove and set aside to cool.

Strain the broth through a very fine sieve into a large bowl. Discard the remaining ingredients.

Re-add the broth to your large pot along with the sliced carrots, cubed zucchini and sliced celery. Cook over medium heat for 15 minutes.

Meanwhile, remove and discard the skin and bones from the chicken, cut meat into bite-size pieces, and add to pot.

Add the alphabet pasta.

In a small pan, saute the chopped tomato in a little bit of olive oil until soft (5-8 minutes) then add to soup.

Add the chopped parsley, and season with salt to taste.

Soup is ready! Garnish with parsley & freshly cracked black pepper.