Remove skin and excess fat from chicken, put in a stock pot with garlic, onion and wine (yes, the whole bottle ) add water to cover the chicken and a little salt and pepper. Bring to a boil then simmer until the chicken is falling off the bone.
Slow Cooker method: put the ingredients above in the slow cooker and cook on low at least 4-6 hours or on high 2-3 hours.
Remove the chicken to cool. Add the remaining ingredients except pasta to the broth. Bring to a boil, reduce heat, simmer 30-45 minutes. Remove rosemary stems.
Slow Cooker: same as above except turn the heat to high for 30-45 minutes.
While the soup is simmering, remove chicken meat from the bones and roughly chop it. Add to soup.
In a separate pot, cook pasta per package directions.
Add salt and pepper to the soup to taste. Serve the soup with some pasta on top.
Notes
Cooking the pasta and adding it to the soup upon serving prevents it from becoming mushy.