In a large pot, heat the butter and olive oil over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and sauté until softened, about 7-10 minutes.

Add the minced garlic, fresh thyme, and rosemary. Stir and sauté for 2 more minutes.

Stir in the chicken broth and cubed chicken. Bring to a gentle boil.

Stir in the soup shells. Reduce heat to medium-low and let the pasta cook in the broth until tender, about 8-10 minutes.

Season with salt, pepper, and garlic powder. Remove the rosemary and thyme sprigs.

Serve warm and enjoy!