Prepare the ingredients

• Finely dice the onion, celery and carrot, then set aside.
  1/4 cup celery, 1/4 cup carrot, 1/4 cup onion
  
• Chop the green onions, and set aside.
  1 tbsp green onion
  
• Finely dice the chicken thighs, and set aside.
  2 chicken thighs
  
• Melt butter in a medium stock pot over medium heat. Add diced celery, onion and carrot. Sauté until tender.
  2 tbsp butter
  
• Add the diced chicken to the stock pot.
  
• Stir until chicken begins to brown.
  
• Toss in the flour
  2 tbsp all-purpose flour
  
• Stir to incorporate, then continue stirring until the flour just starts to brown.
  
• Heat chicken broth in the microwave for a few minutes until hot. Add the hot chicken stock a little at a time, while stirring to incorporate.
  4 cups chicken broth
  
• Simmer the soup for a few minutes, until the pasta is done.
  
• Break the linguini into bite-sized pieces. Boil until al dente, then strain in a colander.
  1/2 cup linguini
  
• Stir the cooked linguini and the green onions into the soup.
  
• Add salt and pepper, and adjust to taste.
  1/2 tsp kosher salt, 1/4 tsp black pepper
  
• Serve hot with buttered French bread.