Chicken Coconut Orzo Soup {better known as "dinner"}

4 tbs butter
1 whole chicken quartered
10 cups water
1 large onion, chopped
3 celery stalks, chopped
3 carrots, chopped
1 tbs ground thyme
2 bay leaves
2 tsp sea salt
1 tsp ground ginger
1 tsp ground black pepper
1/2 cup white wine {I used chardonnay}
1 cup unsweetened coconut milk
2 cloves garlic, minced
1/2 cup chopped fresh parsley
1 cup orzo (or other small pasta)

In soup pot, add water and chicken bring to a boil, reduce heat and simmer for 20 minutes, until chicken is cooked through. Remove chicken from pot and set aside to cool, reserving poaching liquid. When chicken is cool, separate meat from the bone and set aside.
Heat butter in the pot over medium heat and add celery, onions and carrots. Cook for 4-5 minutes until tender. Add thyme, bay leaves, salt and pepper.
Add chicken and 8-9 cups of the reserved poaching liquid. Bring to a boil, reduce heat and simmer for 20 minutes partically covered.
Stir in parsley, ginger, wine, garlic, coconut milk and orzo.
Cover and simmer for 15 minutes.
Serve with warm, buttered rolls.

P.S. This is the first time JB ever called something I made "awesome".