2 tbsp. butter
1/2 onion, diced
12 baby carrots, sliced
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. pepper
1/4 tsp. sage
1/4 tsp. turmeric

  • melt butter in dutch oven and sauté veggies until softened and the bottom of the pot starts browning
  • add spices and mix well

1 tbsp. olive oil
1 1/3 lbs. chicken thighs
1 qt. chicken stock

  • cut chicken into 1” cubes
  • push veggies aside and add olive oil to bottom of pan
  • sear chicken pieces and stir fry until browned
  • add stock, bring to a boil, then simmer for 20 minutes
  • remove chicken, let cool enough to handle (about 15 minutes) and shred
  • return to to pot and continue simmering

9 oz. pasta (gluten-free pasta ok)

  • add to soup and cook according to package directions, testing to confirm tenderness
  • remove from heat and rest 10 minutes

source: based on Chicken and Dumplings and Creamy Chicken Soup