3 quarts water
5 chicken bouillon cubes
1 onion, chopped
3 large carrots, diced
3 large celery stalks, diced
1/2 tsp. garlic powder
fresh ground pepper
8 oz. "Country Pasta" homemade style egg pasta
3/4 c. butter
3/4 c. flour
1 tsp. salt
4 c. milk
Remove all of the chicken from the bones by hand, tearing into bite sized pieces. Divide in half, reserve half the chicken for this recipe and refrigerate/freeze the other half to use for another meal. Put water, vegetables, and seasonings in a large pot. Add the chicken carcass (just use the largest bones so they'll be easier to fish out later). Bring to a boil, then lower temperature and simmer for 1/2 to 1 hour. Remove chicken carcass. Taste and adjust seasonings if needed (more salt, pepper, etc).
Add chicken and dry pasta to broth and vegetables. Cook until noodles are soft, about 20 minutes.
In a separate saucepan, melt butter then add flour and salt. Whisk in milk and stir until thickened. Add this cream sauce to soup, stir to combine, and serve! Makes about 4 quarts and serves 8-10.
