Tender carrots and celery get their start in garlic-infused oil, building a fragrant base before a generous pour of chicken broth and a simmer with thyme and bay leaf. The chicken breasts or thighs poach right in that broth until juicy and easy to shred, soaking up every bit of savory flavor along the way. Small pasta shapes cook directly in the pot until perfectly tender, turning this into a true one-pot meal with no extra dishes to juggle. A scattering of fresh parsley at the end brightens the whole bowl and makes it feel like something worth serving guests. This is the kind of soup that comes together easily on a weeknight but still tastes like it simmered all day, and it's a comforting, reliable choice for a gluten free kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
