In a dutch oven, or large pot, heat butter or oil over medium/high heat.
Add chopped onion to the melted butter. Stir and cook for 10 minutes, until onions start to become translucent.
Add garlic, sage, rosemary, thyme, and black pepper. Cook for 1 minute.
Now pour in chicken broth, celery, carrots, peas, chicken, and salt. Stir and simmer, covered, for at least 1 hour. Serve with some pasta and enjoy!