Stolen chicken soup (Whole chicken)

This was adapted from Bon Appetite's : Molly Makes chicken soup.
 
Part one, broth:
Salt the chicken, set aside. 1..12 hours. Good luck with that.
Big pot, my Dutch oven can just barely do this. Go a bit bigger.
Two carrots,
Two YELLOW onions, 
Two bulbs of garlic, 
Two sticks of celery
One tablespoon pepper corns,
Couple sprigs of dill,
Possibly about 6 bay leaves.
A slosh of olive oil.
Don't bother peeling anything, chop it up very roughly. 1/4 the onions, 1/2 the garlic bulbs on equator. The dill can be left whole. Get everything into the pot and fry 'till things are starting to get a little browned.
Toss in the chicken, whole, add water 'till it just covers. Get it boiling and let it simmer.


Part two, The Real veggies :

Peel 2..4 carrots, chop to desired size.
Chop up two sprigs of celery.
Set celery & carrots aside for later.

Chop up one large onion add to this about three crushed cloves of garlic. And 1/3 jar of pickled jalapeño peppers chopped up. 

Fry up the onions, garlic and peppers with olive oil, salt & pepper to taste. Once the onions are about 1/2 way done you could add sliced mushrooms, or not. Optional. Once this is all fried up, set aside for later.

Part three, grab the breasts :

Keep track of the temperature of the chicken breast in the stock pot. Once it hits 155 deg. Pull out the chicken. Drain it, then let it cool on the cutting board for about 10 minutes.

Chop off the wings, legs and breasts. Pull whatever meat you can get easy off the carcass. Set the breasts and meat bits aside. Remove the skin from the legs. (I didn't do this and I think it caused digesting issues.) Toss everything but what was set aside back in the pot. Bring it back to a boil and let it simmer for another 40 minutes.

Shred the breasts up and set aside. (toss the skin from them.)

Part four, finish up :

Grab another large pot, Dutch oven would be perfect for this. Using a colander strain out everything from the broth into to dutch oven. (Broth in Dutch oven, solids in strainer.)
Set the legs aside, discard the rest of the solids.

Toss about about 6..9 oz. small pasta. (I used bow ties) into the broth. Cook this for about 4..6 minutes. Then toss the carrots & celery into the broth let them all cook in there 'till the carrots are soft and the pasta is done. While this is cooking you should be adding salt to get the taste close to soup.

Now shred the meat from the legs then add all the the shredded chicken meat and the fried onion & peppers into the pot of stock.

Heat everything together for a few minutes then do your final taste adjustments. First is salt, then, if you added the peppers, add in sugar to neutralize the harsh taste. This needs to be done slowly 'till just the harshness goes away and you can taste all the different flavors. You don't want it to get too sweet.

Serve with a little dill, a generous hand full of shredded cheddar cheese and crackers.

Yum!