This is classic comfort food built the slow, simple way — tender carrots and celery sautéed in garlic-infused oil, simmered with juicy shredded chicken breast in a deeply savory broth scented with thyme and bay leaf. Small gluten free pasta shapes cook right in that broth, soaking up all the flavor from the vegetables and herbs as everything melds together. A finishing scatter of fresh parsley brightens each bowl right before serving, giving the soup a fresh, herbaceous lift. Because the flavor here comes from real aromatics, herbs, and slow-simmered chicken rather than a heavy hand with the shaker, it's an easy one to make work on an added salt free plan. It's the kind of nourishing, from-scratch soup you can ladle out any night of the week and feel good about.
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Heat the garlic-infused oil in a large (6-quart) pot over medium heat until shimmering. Add the carrots and celery and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the scallion greens and cook until fragrant, about 1 minute more.
Pour in the chicken broth and add the whole chicken pieces, dried thyme, and bay leaf. Bring to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook uncovered until the chicken registers 165°F (74°C) on an instant-read thermometer at the thickest part, about 20 minutes.
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