Add 2 36 oz. Cartons of chicken broth to a large soup pot, bring to boil. Add herbs, chopped celery, onion, garlic and chicken thighs. Cook chicken thighs until no longer pink in the middle, about 25 -30 min. Take cooked chicken out and set aside.

Add the pasta to soup pot and boil for 8 to 10 min. While that cooks, debone and chop upon chicken and add back into pot. Don't over cook pasta as it will turn to mush

Add salt and pepper to taste. Serve with sourdough or French bread if desired