Heat over medium high heat until liquid begins to bubble. Cover, turn heat down, and simmer for about 30 minutes, or until a thermometer reads 165 degrees when inserted into the largest portion of chicken meat.
While chopping the chicken, Add the pasta (or potatoes for grain free) to the stock pot. Cook uncovered until pasta is done, about 10-15 minutes.
For creamy version: Add a few splashes of cream at the end of cooking.
For grain and gluten free version: Replace the pasta with an equal amount of chopped red, white, or gold potatoes. Cook as instructed above.