In a large pot, add broth, celery, carrots, onion, and garlic. If necessary, add more water to the pot to cover vegetables.

Bring to a boil over medium-high heat and then lower to allow broth to simmer. Cook vegetables until tender- about 30 minutes (depending on your cut sizes).

Using an immersion blender, puree the soup until smooth, or until it reaches the desired texture. Alternatively, let soup cool slightly and work in batches as necessary, to process in a blender or food processor until smooth. Remember Do Not fill a blender more than half full when blending hot liquid.

Return the pureed veggies and broth to the stock pot on the stove and heat again over medium-low heat. Add more water if necessary to reach your desired consistency of broth. Season the broth to your tastes. I usually add a little Better Than Bouillon, turmeric, thyme, salt, and pepper.

While your broth is finishing, cook your pasta according to package directions. Note- You, of course, can cook your pasta in the soup, but I keep them separate so it does not absorb all the broth.

When the broth and pasta are ready, put a helping of pasta into the bottom of a serving bowl or mug, add in some cooked chicken (optional) and then top with the warm broth. Stir together and enjoy.