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Begin by brining the chicken for 2 hours, to keep the chicken juicy and flavorful.
Once chicken has brined, boil 4 quarts of water and 1 TBL kosher salt in a Dutch oven or large stock pot.
Once water is boiling, add the Mafalda pasta and cook according to al dente instructions.
Once pasta is cooked, drain and rinse under cold water to stop the cooking process. Set aside.
Pat dry the chicken breasts with paper towel.
On a med-high heat, add EVOO to the Dutch oven and sauté the chicken breasts until internal temperature reaches 165 degrees. Set aside to rest.
Sauté carrots and celery in the Dutch oven, then make a Roux by adding butter, flour, and chicken broth.
Add onion powder, garlic powder, and parsley to the soup, then simmer for 15 minutes.
Cut the chicken into bite sized pieces and add it back to the soup. Simmer for 20 more minutes.
Add the cooked pasta to the soup and serve.