Bring a large dutch oven or soup pot up to heat over medium. Add in the EVOO, green onion, celery and garlic. Cook for 3-4 minutes or until fragrant and the veggies begin to soften. Next add in the rosemary and thyme and cook for 2-3 minutes more. Liberally season with salt and pepper.
Next add in the chicken, bone broth and bay leaves. Stir, bring to a simmer then cover, reduce to low and cook for 45 minutes.
After 45 minutes remove the thighs and shred using 2 forks or tongs. At this point it should shred easily. Turn to medium heat, remove the bay leaves then add the chicken back in along with the carrots. Cook for 10 minutes then add in the pasta and cook for 10 minutes more or until the pasta is tender. Stir occasionally.
Lastly stir in the parsley and taste for seasoning. Ladle into shallow bowls and serve.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell