I'd say do the pasta al-dente (like 2-3 minutes less than what you'd normally do) and add it right at the end, but cook the vegetables in the broth, they'll take on the flavour a lot better and add flavour to the broth. So, do the veggies in the broth and when they're ready throw in the almost-cooked pasta and do it for another minute or two, then enjoy!
I ended up googling a recipe to get the jist of method/order. But paid no mind to quantities and just did what I needed for me (ended up with 2 bowls full :D). http://homecooking.about.com/od/soups/r/blss69.htm
We had no celery, so I just pan fried the onions and carrots in oil, and used a chicken breast filet rather than a whole chicken. I also added the spices before boiling, oops! But it turned out great. I kept adding water as I went/as needed since a lot of it steams away over 2+ hours. Added the pasta straight from the package (dry) at the end and brought it to a boil to cook it. I like my soup noodles squishy so they cooked for about 15 min (outside of soup I like my pasta al dente).
With things like homemade soups I find they have a tendency to either be too water with no flavor, or over-spiced. But this one was just perfect! :)
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We had no celery, so I just pan fried the onions and carrots in oil, and used a chicken breast filet rather than a whole chicken. I also added the spices before boiling, oops! But it turned out great. I kept adding water as I went/as needed since a lot of it steams away over 2+ hours. Added the pasta straight from the package (dry) at the end and brought it to a boil to cook it. I like my soup noodles squishy so they cooked for about 15 min (outside of soup I like my pasta al dente).
With things like homemade soups I find they have a tendency to either be too water with no flavor, or over-spiced. But this one was just perfect! :)
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