Melt butter in a large pot, add chopped celery and onions, and sauté until soft and translucent, about 5 minutes. Add stock, dried herbs, salt, and pepper and simmer for 10 minutes. Add carrots and simmer for 10 more minutes.
While broth is simmering, bring a large pot of water to a boil. Cook Spaghetti for 10 minutes; drain and rinse very well with cold water; set aside.
Add chicken to broth and simmer for about 5 minutes. Adjust seasonings to taste.
To serve, divide cooked noodles evenly between four bowls and ladle hot soup over them.
VARIATION: For a bright, lemony soup, replace butter with 1½ teaspoons olive oil, and replace diced onion with ½ cup finely sliced green onion and 1 to 2 finely chopped garlic cloves. Replace basil with 1 teaspoon dried parsley, 1 bay leaf, and 2 teaspoons fresh lemon juice.
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