Put the chicken legs in a large stock pot and fill with boiled water from the kettle. Allow to boil away over a high heat until the chicken is no longer pink in the centre, about 20 minutes.
Remove the chicken and set aside to cool. Skim off any scum and add the vegetables. Allow to boil until tender, about 12 to 15 minutes.
Add in the passata and herbs. Stir and leave to cook over a low heat. Place the meat back into the soup increase the heat until the soup is simmering then add in your pasta and cook until al dente. Ladle into warmed bowls and serve immediately.
I did this completely off the cuff and just used veg I know my kids and hubby will eat free to make substitutions of add herbs/spices you like :)