Butter Onion Carrots Mushrooms Green chile Fresh thyme
Chicken broth Cooked chicken Salt Black pepper Dry pasta
In a large stockpot, melt butter over medium heat then cook onions and carrots until onions are translucent.
Add the mushrooms and cook for 6 to 8 minutes until nicely browned and softened.
Add the broth, chicken, thyme, green chile, and black pepper. Stir then bring to a boil.
Once boiling, add the pasta and cook for 6 to 8 minutes or until the pasta has softened and is al dente.