In a medium sized stock pot or Dutch oven fill 3/4 full of water. Rinse chicken and add it to the pot. Chop onion and garlic and add it to the pot, along with the 2 oz. of paprika (I know this may sound like a lot but the paprika is what flavors the broth) and salt.
Bring to a slow boil, then reduce to a simmer and allow to cook for 2 - 3 hours. 20 minutes before you are ready to serve, remove chicken from the pot, remove skin, de-bone and shred with a fork, then return chicken to pot.
Cook pasta according to package directions. Serve paprikash over shells. ( If you want a thicker broth stir in a little cornstarch and water before re-adding the shredded chicken.)