Chop the Onion (1/2).
In a large pot over medium heat, melt the French Butter (1 tablespoon).
Add the onion to the pot. Season with a bit of salt and cook for 2 minutes.
Peel and chop the Carrot (2).
Add the carrots to the onion. Saute them together for 2 minutes.
Chop the Celery (1 stalk) and Zucchini (1/2).
Add celery to the pot along with enough Chicken Stock (to taste) to cover the vegetables. Bring to a boil.
Reduce to a simmer and add the rind of Parmesan Cheese (1) and zucchini. Chop or tear the Chicken (1/2) into manageable pieces.
Once vegetables are 3/4 done, add the chicken along with Fettuccine (2 handful). Crush the noodles as you add them to the pot. Mix well, season with Sea Salt (to taste) and cook until pasta is done.
Pour into bowls, and top with some Fresh Dill (to taste). Serve, and enjoy!