Boil chopped carrots until softened.

In a stock pot, saute carrots, onions, and garlic in butter until onions.

Meanwhile, cook pasta as directed, drain and set aside.

Add chicken broth to the stockpot of sauteed vegetables, season broth with thyme salt and pepper to taste. Then add chicken and pasta.

Simmer on low-medium heat for about an hour to combine the flavors, stirring occasionally.

Enjoy this soup hot! This soup is excellent reheated as well!