My Grandma's Inspired California Chicken Soup

Mince the celery, carrot, onion, and garlic. In a large Dutch oven, melt your butter and add your chopped vegetables. Season with salt and pepper and cook on medium until translucent and fragrant. Add your wine and cook for a few more minutes until the alcohol cooks off. Add your chicken bouillon, thyme, oregano, and 1 quart of chicken stock. Bring to a simmer and let cook for 15-20 minutes until the carrots are soft. Add your water and chicken and bring to a boil. Add your pasta; you want about three cups of cooked pasta, so plan accordingly (this is a pretty thick soup, so add more water or broth if you want it thinner). Cook until the pasta is done and finish with the lemon and parsley. Taste it and if it tastes bland, add more salt. Enjoy!