Chicken Pot Pie Noodle Soup

• 1 (4 -5 lb) whole chickens, cut up
• 9 medium white potatoes, peeled and cubed
• 2 (15 ounce) cans chicken broth (regular or low sodium)
• 4 tablespoons chicken base (I use Tone's)
• pepper, to taste
• garlic salt, to taste
• 1 (16 ounce) package bow tie pasta (or pot pie, if you prefer)

1. Place chicken in a medium to large stockpot; cover with water.
2. Bring to a boil, cover and simmer for about 2 hours to make a nice stock.
3. Meanwhile, peel and cube potatoes.
4. Reserving broth, remove chicken; cool.
5. Remove meat from bone and cut up into bite size pieces and return to the same pot with the reserved broth.
6. Add peeled, cubed potatoes.
7. Add the broth, base, pepper and garlic powder.
8. Simmer uncovered, for at least 3 hours.
9. Meanwhile, about a 30 minutes prior to serving, start to boil noodles, drain.
10. Ladle soup into bowls and add cooked noodles.
11. Serve with warm buttered bread.

whole chickens, white potatoes, chicken broth, chicken base, pepper, garlic salt, pasta

Taken from www.food.com/recipe/chicken-pot-pie-noodle-soup-140544 (may not work)