1 poultry leftover of chicken
1 onion (diced)
2 celery (diced)
2 carrots (diced)
2 Tbsp chicken base
1 tbsp garlic (minced)
4 potatoes, peeled and quartered
3/4 pound of Faralle (bowtie pasta)
Puff Pastery, salt, pepper
Place carcass and vegetables except potatoes in a soup pot, cover with water and begin to boil, reduce to simmer for two hours. Remove from pot, strain and cool, remove bones and return everything to the pot. Bring back to a boil, add potatoes and pasta. Reduce to simmer cover and cook until potatoes and pasta are tender. Taste and season with salt and pepper to taste.
Place contents into casserole bowl, cut puff pastry to fit top of casserole and place casserole in 400 F oven. Cook til top is golden brown.
Active Time: 2 Hours 24 Minutes
Total Time: 3 Hours
Yield: 4 Servings