1 to 1 1/2 lb. fryer parts
1 (16 oz.) bag shell macaroni
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/2 tbsp. garlic powder
4 qt. water

Boil water in Dutch oven. Add chicken parts and boil until chicken is done. Take chicken out of pan and set aside to cool. Add remaining ingredients to broth in pan and cook until macaroni is tender and sauce is thick and smooth. Stir frequently.

Peel chicken off bone and add back in to pan. Cook additional 10 minutes over low heat. Serve over potatoes or rice, or by itself. Makes 8-10 servings.