Melt the butter in a large pot over medium heat.

Add the diced onion, celery, and carrots. Cook for about 6 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and fresh thyme. Cook for another 2 minutes.

Stir in the white wine and simmer for about 1 minute.

Add 3 cups of chicken broth, broken spaghetti noodles, and corn.

Bring the soup to a boil, then reduce the heat and simmer for 8-12 minutes, or until the noodles are cooked through.

Reduce the heat to low and stir in the shredded chicken, heavy cream, and a pinch of nutmeg.

Season with salt and black pepper to taste.

If the soup is thicker than you'd like, add the remaining cup of chicken broth a little at a time until it reaches your desired consistency.

Serve warm.