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In a pan, heat a couple of tablespoons of oil and season the Chicken with salt and pepper.
Add the Chicken to the pan and brown it on all sides.
Roughly chop two Celery stalks, one Carrot, and a ½ an Onion.
Add the chopped vegetables to the pan and pour in 4 cups of water.
Cover the pan and let it simmer on low for about an hour to create a flavorful broth.
After an hour, remove the Chicken and strain the broth, pressing the vegetables to extract their flavor.
In the same pan, add another couple of tablespoons of oil along with the one diced onion and sauté until translucent
Add Remaining vegetables and sauté until they are softened.
Pour the strained Broth back into the pan and add an additional 8 cups of Water, bringing the total to about 12 cups of soup.
Stir in about two Bouillon Cubes to season the broth and add diced Red Potato.
Bring the soup to a boil, then add the Pasta and cook until they are tender.
Stir in some Dried Parsley and serve the soup hot.