Ingredients
1 teaspoon fresh thyme
Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt and pepper for 3-4 minutes or until translucent before adding in the broth, chicken, carrots, and thyme and bringing to a boil, then reducing to a simmer for 20 minutes.
Remove the chicken and shred with two forks before returning to the soup with the cooked pasta and serve.