Pour in the chicken broth along with salt, pepper, garlic powder, bay leaf, thyme, oregano, parsley, and the chicken (including the carcass). Reduce the heat to medium and let it simmer gently for about 30 minutes, or until the carrots are tender.
Once the carrots are soft, use tongs to remove the chicken bones.
Add the dry pasta to the pot and cook for 10-15 minutes, or until the pasta is al dente.
In a separate bowl, combine 1 1/2 to 2 cups of soup with the corn starch, whisking until smooth, then stir this mixture back into the pot.
Serve it warm and enjoy! Store any leftovers in an airtight container in the refrigerator.