Italian Penicillin Chicken Soup

In a large pot or Dutch oven, add water.

Add the carrots, celery, onion, and garlic cloves to the pot.

Add the chicken thighs and fresh parsley to the pot.

Cover the pot, bring to a boil, then reduce to a simmer. Cook until the chicken is fully cooked and the vegetables are fork-tender.

Remove the cooked chicken and parsley stems from the pot. Shred the chicken and set aside.

Using a slotted spoon, transfer the cooked vegetables to a blender. Add a few ladles of the broth from the pot.

Blend the vegetables and broth until completely smooth.

Season the remaining broth in the pot with additional chicken bouillon paste, garlic salt, and complete seasoning to your taste.

Pour the blended vegetable puree back into the pot and stir to combine with the broth.

Add the shredded chicken back to the soup and stir everything together.

To serve, place a couple of pats of butter in a bowl and ladle the hot soup over top. Serve with sourdough bread for dipping.