1 (14 ounce) can chicken broth
1 (28 ounce) can pineapple juice
1 (16 ounce) can crushed pineapple, drained
1 cup chicken broth
1/2 cup chicken stock
4 carrots, cut in half
1 small onion, cut in small alternating slices
1 1/2 tablespoons paprika
In a medium saucepan, slowly cook pasta until golden brown. Pour in chicken broth, pineapple juice, chicken stock, carrots and onion slices. Cover carefully and continue cooking at a low heat until chicken is cooked through and liquid is absorbed; be patient. Reduce heat to medium-low and let simmer for 45 minutes.
While pasta is cooking, heat 1 1/2 teaspoons paprika in a small saucepan. Stir in chicken and vegetable stock. Bring to a boil over high heat, and cook, stirring, for 5 minutes.