Short on time? This one is big on flavor in less than an hour!
Heat the olive oil and butter in a large stockpot or dutch oven with at least 5-quart capacity over medium heat. Add the sliced carrots and celery along with the salt & pepper. Cover and sauté for 5 minutes.
Add the sliced leeks and chopped parsley. Stir to combine. Cover and continue cooking for another 10 minutes.
Remove the cover and increase the heat to medium-high. Add the chicken broth along with the chopped dill. Mix well. Bring to a boil.
Reduce heat to medium and add pasta. Simmer until pasta is cooked to al dente, according to package directions, for about 10 minutes.
Add shredded chicken breast, stir to combine and continue simmering until just heated through for 1 to 2 minutes. Serve immediately.
Optional: Top off each serving with freshly grated Parmigiano-Reggiano, lemon zest and/or ground nutmeg.