If you're using a roasted or cooked chicken carcass, remove any remaining meat from the bones. Save the meat for later use in the soup in a large bowl.

Place the chicken carcass in a large stock pot and cover it with water. Add the onion, celery and carrots. Season with salt and pepper. Bring the mixture to a very light boil, then reduce to a low heat and allow to gently simmer. Leave it on a low simmer for 2 hours, occasionally skimming any impurities that rise to the surface.

Once the broth has simmered and developed a rich flavor, strain it through a fine mesh strainer or cheesecloth, discarding the solids. This will leave you with a clear, flavorful broth. You can remove more leftover bones with a slotted spoon if they don't all come out with the strainer.

To turn the broth into a complete soup, add the cooked chicken meat, chopped vegetables, and dried herbs to the broth and cook for approximately 20 minutes or until vegetables are tender. In a separate large pot cook the pasta according to package directions. Then add them to the completed soup.

Ladle the homemade chicken carcass soup into bowls, garnish with fresh herbs if desired, and savor the warmth and goodness.