1.In a large pot, pour stock in and add onion and celery. Cook until boiling. Add in chicken, shredded carrots, bullion, pepper, onion and garlic powder. Bring back to a boil, stir on and off until chicken is fully cooked. (Juices should run clear when cut into each piece)
2.Take out chicken and shred or slice and put back into the pot. Bring back to a boil.
3.Add pasta and cook as per package instructions.
4.Whole cooking time should be under 1 hour. Sometimes as fast as 30 minutes. When chicken and carrots are tender. Your soup is ready to spoon up.
5.Serve with some warm Challah bread or soft dinner roll. Enjoy!