Italian Penicillin Chicken Soup

In a large pot or Dutch oven, combine the roughly chopped carrots, celery, onion, and garlic cloves.

Add water to the pot, followed by the chicken thighs and the bunch of fresh parsley.

Cover the pot, bring to a simmer, and cook for about 45 minutes, or until the chicken is tender and cooked through.

Once cooked, remove the parsley bunch and discard. Remove the chicken thighs and set them aside in a separate bowl.

Using a slotted spoon, transfer all the cooked vegetables from the pot into a blender. Add one ladle of the cooking broth to the blender.

Blend the vegetables until completely smooth to create a puree.

Season the remaining broth in the pot with chicken bouillon paste, garlic salt, and all-purpose seasoning to your taste.

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

Shred the cooked chicken thighs and add the shredded chicken back into the soup. Stir everything together.

To serve, place a pat of butter in the bottom of a bowl and ladle the hot soup over it. Serve with sourdough bread for dipping.