This is a comforting, from-scratch soup built on tender carrots and celery, softened in garlic-infused oil until fragrant, then simmered in a well-seasoned broth with thyme and bay leaf for depth. Lean chicken breast or thigh poaches right in that broth until juicy, then gets shredded back into the pot for hearty, protein-packed bites in every spoonful. Small pasta shapes soak up the savory broth, giving the whole bowl a satisfying, slurpable texture without any heaviness. A scattering of fresh parsley at the end brightens things up and keeps the flavors clean and herby rather than rich or creamy. With its vegetable-forward base, lean protein, and light, broth-driven approach, this one is a genuinely solid pick for a Mediterranean-style kitchen. It's the kind of nourishing, everyday soup you'll want on repeat all season long.
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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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