4 chicken breast half
6 cups hot water
1½ cups celery, sliced
¾ cup onion, chopped
2 teaspoons salt
½ teaspoon fresh ground black pepper
2 bay leaf
1 cup carrot, shredded
¾ cup tomato rosette macaroni, broken
1½ cups fresh mushroom, sliced
1 tablespoon fresh parsley, chopped

Place chicken breasts in large Dutch oven. 

1. Add water, celery, onion, salt pepper and bay leaves. 

2. Bring to a boil over high temperature.

3. Reduce heat to low and simmer, covered, about 30 minutes. 

4. Remove chicken and bay leaves.

5. Skim off fat from broth. 

6. Add carrots and macaroni rosettes.

7. Return to a boil. 

8. Lower heat.

9. Simmer about 10 minutes or until rosettes are tender. 

10. Remove skin and bones from chicken and discard.

11. Chop the chicken into bite-size pieces. 

12. Add chicken, mushrooms and parsley to Dutch oven.

13. Cook until mushrooms are done, about 5 minutes.