Put 8 - 10 pieces of skinless chicken parts in a large pot with enough water covering chicken. (Canned chicken broth can be substituted for water.) Quarter and slice up a whole sweet onion and add to water with chicken. Cook chicken. Once chicken is cooked remove chicken from broth. (remove bone and any fat or grizzle and cut up chicken in chunks). Set chicken chunks aside in covered container. To reserved pot of broth add one large can diced or whole (cut up) Italian tomatoes with basil and seasoning along with tomato juice in can, 5 carrots (cut up in 1/2" slices), 2 stalks diced celery and celery heart with leaves, 1 pkg of mixed vegetables, 1 t. black pepper, several fresh basil leaves (minced), 1/3 cup Parmesan cheese. Cook on Med-High heat for about 30 minutes. Add chicken chunks and continue cooking another 20 - 30 minutes more. Lastly add (stir in) 2 cups mini pasta bows (they look like tiny bow ties). Use the smallest bows you can find. Cook for about 9 minutes more.
Serve hot and season with more Parmesan cheese as desired.
My mother, of course, made this soup when I was a child. It was a family favorite and continues to be in my family.
Note: a cube of Pesto sauce is good in this too if you have any in the freezer. See the pesto sauce recipe I have previously posted.