Prep your ingredients: Dice the onion, slice the carrots and celery, and mince the garlic. Shred your cooked chicken or cut raw chicken into large chunks if you plan to poach it in the soup.

Sauté the aromatics: Warm 1–2 tablespoons of olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring often, until the vegetables soften and the onion turns translucent. Add garlic and cook 30 seconds, just until fragrant.

Build the broth: Pour in the chicken broth (about 8 cups). Add bay leaves and thyme. If using raw chicken, add it now. Bring to a gentle boil, then reduce to a simmer. Cook 15–20 minutes, or until the chicken is cooked through and the flavors meld.

Shred the chicken: If you poached raw chicken, remove it to a cutting board, shred with two forks, and return it to the pot. If using pre-cooked or rotisserie chicken, stir it in now and simmer 5–10 minutes to warm through.

Cook the pasta: You have two options. For soup that’s enjoyed right away, cook the pasta directly in the pot until al dente. For better leftovers, cook the pasta separately in salted water, drain, and keep it on the side to add to bowls as you serve.

Season and brighten: Taste the broth and season with salt and black pepper. Add a squeeze of lemon for brightness if you like, and stir in chopped fresh parsley.

Serve: Ladle soup into bowls. If you kept the pasta separate, add a handful to each bowl and pour the hot soup over the top. Finish with extra parsley or a pinch of pepper.