Cut carrots, onion, tomatos into 1/4's. Remove top leaves and base off celery and then cut in half.
Wash chicken and place in largest pot available. Fill pot 3/4 with water and boil chicken for 10 mins removing the fat and residue that floats to the top.
Place remaining ingredients in the pot and simmer on low heat(need to simmer well so 1/3 of the water will evaportate) with lid half over pot for 1.5hrs. Check the flavour after 1hr and add additional powdered stock if desired.
Drain stock into seperate pot. Remove chicken and seperate the meat from the bones so only meat is placed into the stock. remove carrots and mash and place into the stock. Discard the remaining vegetables.
When the soup is to be served add the pasta amount desired and boil till ready then serve.
Notes & Tips
If the chicken broth is refrigerated overnight the oil in the soup will solidify and can be scooped out.