Checking the ingredient list, nothing here relies on dairy at all — no butter, cream, milk, or cheese in sight, so there's nothing to work around. This is a classic pot-of-comfort soup: tender carrots and celery softened in garlic-infused oil, savory shredded chicken simmered low and slow, and small pasta shapes cooked right in the broth so every bite soaks up flavor. The scallion greens add a mild, fresh bite, while thyme and bay leaf keep the broth warm and aromatic. A finishing scatter of fresh parsley brightens the whole bowl right before serving. It's straightforward, one-pot cooking that lands on the table tasting like a hug, and it's a naturally solid pick for a dairy free kitchen.
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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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