Season the chicken with salt and pepper and sear it in the pot until it's nice and golden brown on each side. Remove from the pot and set aside.
Heat the butter in the same soup pot, scraping up any bits of chicken remnants from the bottom of the pot and incorporating it into the butter.
Add the diced onions and carrots and heat until the onions soften, about 5 minutes.
Add the garlic and heat for an additional minute.
*Chicken base is a highly concentrated base for making soups, stews, etc. It adds an increased depth of flavor than just using chicken broth.
I dissolve 3 teaspoons chicken base into 1 cup of chicken broth, but you can also use 1 cup of water.
Not all chicken bases have the same level of sodium content, some have double or triple the amount than others do. They also have reduced sodium versions, so check the label prior to purchasing.