1 lb of boneless chicken thighs
3 or 4 stalks of celery
1 smallish onion
2 cubes of frozen parsley
1 can Campbell's broth + 1 cube of chicken bouillon because I didn't have enough of either one
about half a cup of dry pasta
Boil pasta separately. Rinse in cold water so it doesn't starch up the soup. Add just before serving.
Coarsely chop vegetables. Cut up chicken into small (bite-size) pieces and dust with celery salt. Trim excess fat. Sauté chicken bits in a deep pot with butter. Add about 1/2 tsp dried thyme after it's begun to brown, stir frequently. When fairly browned but not fully cooked, add broth/bouillon and proper amount of water. Add vegetables + parsley and simmer/stir awhile. Taste and add ground pepper + additional celery salt + additional water to taste/volume desired. Simmer until carrots are soft enough.