Checking the ingredient list, there's no egg anywhere in this one — no noodle enrichment, no egg wash, nothing to work around — so this soup is easy, straightforward territory for an egg free kitchen. Tender carrots and celery get a jump start in garlic-infused oil, building a savory base before a full pot of chicken broth goes in with thyme and a bay leaf for that slow-simmered, classic flavor. The chicken breasts or thighs poach right in the broth until perfectly cooked, then get shredded and returned to the pot along with small-shaped pasta for that quintessential, cozy bowlful. A scatter of fresh parsley at the end brightens every spoonful. It's a comforting, restorative bowl that fits neatly into an egg free routine without sacrificing any of the classic flavor you're craving.
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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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