Cook the pasta, according to the package instructions until al dente. Drain and set aside. You may toss with a little olive oil to prevent them from sticking.
Roughly chop all the veggies for the recipe, if you have not already.
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the chopped onion, carrots, celery and garlic to the warm oil. Saute until softened, about 5-8 minutes. Season with salt and pepper.
Add the shredded chicken to the pot and toss with the veggies.
Pour the chicken stock on top of the ingredients slowly, and bring to a simmer.
Lower the heat to low, and simmer for 15-30 minutes (or however long you have!)
Taste the soup and season, if necessary.
When ready to serve, add the pasta to individual bowls and pour the soup over the pasta with a ladle.