This soothing soup builds its flavor the smart way, starting with garlic-infused oil to gently coat tender carrots and celery before scallion greens bring in a fresh, mellow bite. Chicken breasts simmer right in the broth until perfectly cooked, then get shredded and returned to the pot for maximum tenderness in every spoonful. Dried thyme and a bay leaf steep into the broth as it simmers, giving the whole pot a warm, herby backbone that feels both comforting and clean. Small gluten free pasta shapes soak up that broth beautifully, adding just enough heartiness without weighing the dish down. A scatter of fresh parsley at the end brightens everything right before serving. It's a straightforward, wholesome bowl that fits naturally into an anti-inflammatory way of eating, built from real vegetables, lean protein, and simple aromatics rather than anything processed or heavy.
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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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