Chicken Noodle Soup

4 bone-in skin on chicken thighs or 2 large bone-in breasts

6 C. water

1 small onion, peeled and quartered

3 cloves garlic, peeled

1 stalk celery, cut into large chunks

1 large carrot, peeled and cut in large chunks

1 T. butter

4 oz. angel hair pasta

1/4 tsp. smoked paprika

salt and pepper to taste

Place the chicken in a pot and add the water, onion, garlic, celery and carrot. Bring up to a boil, reduce the heat to med. low and cover with a lid. Cook for 1 1/2 hours. Remove from the heat, remove the chicken to a plate and the veggies to a bowl. Allow the soup to cool somewhat and skim off the fat from the top of the broth. Meanwhile, debone and shred the chicken, set aside. Slice up the carrots, set aside. Discard remaining veggies. Once the fat has been skimmed return the pot to med. high heat and bring back up to a boil. Add the butter and pasta and cook for 6 minutes. Add the chicken and carrots back to the pot and season with paprika, salt and pepper. Cook till pasta is fully tender.