Put into stockpot: water, chicken broth, tomatoes, onions, garlic, celery, green pepper, parsley, salt & pepper. Let come to a boil then turn fire to low & cook slowly (covered) for 1/2 hr.
Add carrots, let simmer 10 minutes longer. Add chicken breasts (whole) & cook 15 minutes longer or until done. Add macaroni & butter. Cook until macaroni is done (do not overcook). Stir now and then to keep from sticking.
Before serving, cut chicken up into bite-size pieces.
Have butcher split, skin & bone chicken for you.
Nell's note: S&W puts out a can of tomatoes that are peeled & cut up, but I cut them a little more. For a 16-oz can, I just use half of the can.