1 tbsp oil or butter 1 large onion, diced 4 carrots, peeled and sliced 4 celery ribs, peeled and sliced 1 whole chicken 6-8 cups chicken broth 2 tsp fresh thyme leaves 1/2lb pasta, cooked salt and pepper
In a large soup pot heat oil over medium-high heat. Add onion, carrots and celery and saute for 4-5 minutes or until they begin to softer. Add whole chicken, broth and thyme leaves. Bring mixture to a boil then reduce heat to medium, cover and simmer for one hour. Remove cooked chicken from the soup and shred it, discarding the skin and bones. Return chicken back to the soup pot. Add cooked pasta and season with salt and pepper.
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