Boil whole chicken 1 hour until very tender and allow to cool. Remove skin and discard. Remove all meat and pull apart to thin shreds. Reduce broth to 1 cup.
In a 6quart saucepan, heat butter until foam subsides. Add onion, celery and garlic and cook over medium heat until soft and golden brown. Add wine, tomato sauce and chicken stock and bring to a boil. Add shredded chicken meat and thyme and return to boil. Lower heat and simmer 1 hour until thick. Set aside.
Bring 6 quarts water to boil and add 2 tablespoons salt. Drop pasta in water and cook until al dente. Drain well and toss into pan with sauce. Toss gently over medium heat until dressed and serve.