Preparation:

Place all ingredients, except pasta, in a stock pot. Cover with water. Bring to a boil; reduce heat and simmer gently for about 1 1/2 hours, partially covered. Remove chicken from broth and set aside to cool.  When cool enough to handle, remove the meat, discarding skin and bones. Cut into small pieces.  Strain the broth reserving vegetables. Place the vegetables in a blender and puree with a little broth. Return pureed vegetables to the pot along with the cut cup chicken; add the pasta, or rice and simmer until pasta is tender.  Serve soup with grated cheese if desired.
Per Serving: 392 Calories (41.7% from fat); 18g Fat (5g Sat, 7g Mono, 4g Poly); 28g Protein; 28g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 213mg Sodium.  Food Exchanges: 1 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.