Start by boiling 2 to 3 large boneless, skinless chicken breasts. Boil for about 30 - 45 minutes or until no longer pink inside. It may take more or less time depending on how thick the breasts are. You can also use frozen breasts but they will take longer.
Meanwhile, pour about 2 cups of broth into a medium size pot. Add the frozen mixed vegetables and heat to boiling.
When chicken is done, remove from water and allow to cool slightly then shred. Add shredded chicken to the pot of vegetables and continue to cook until vegetables are soft.
In a large pot cook the bow-tie pasta according to the directions on the package. Drain and set aside.
Using that large pot, melt the butter/margarine and add the onion flakes. Slowly add the flour to the melted butter. Slowly whisk the other 2 cups of broth into the butter and flour mixture. Keep whisking. Add the light cream, celery salt and pepper. Continue to whisk over medium heat and the mixture should thicken up.
Take the pot of vegetables and chicken and pour it into the large pot. Stir it around to coat everything and combine the broth and creamy sauce together. Now add the drained bow-ties. Stir to coat and simmer over low heat until everything is thoroughly heated through. Enjoy!