1. Heat oil in a Dutch oven over medium-high heat until hot. Add onion, carrot, and celery to pan. Sauté vegetables 5 minutes; add garlic, and sauté 1 minute or until vegetables are tender and mixture smells good. Stir in broth, chicken, and thyme. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Stir in pasta, and cook 8 minutes or just until pasta is tender.
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