1/4teaspoonfine sea salt and ground pepper(to taste)
Place olive oil in a soup pot along with the garlic on the medium-low heat. Heat for 2 minutes and then remove the garlic. (Note: removing the garlic makes the recipe low fodmap. I also make this recipe sometimes without any garlic at all.)
Add the celery, carrots, and thyme and cook the vegetables for about 5 minutes on medium-low heat until they become softened. (Another option: skip the olive oil and cook the celery and carrots in several cups of chicken bone broth for about 20 minutes until tender.)
Add the chicken broth, salt, and pepper and continue to cook on medium-low for about 20 minutes.
Add shredded chicken and parsley and cook another 5 minutes until completely heated.
It is ready to serve. Can be stored for leftovers also.
Notes: If not on a low fodmap diet, you may mince garlic and leave in soup (or omit completely). There are recipes for Chicken Broth (Bone Broth) and Roasted Chicken Breasts on my site, which I used to make this recipe.