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magdalena
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Melt butter in a Dutch oven over medium-low heat.
Add diced onion, celery, carrots, and a pinch of sea salt. Saute for about five minutes, or until onions are translucent.
Meanwhile chop up all of the garlic, setting aside 3 cloves that are finely minced.
Add garlic to vegetables, saute one more minute, and add stock, thyme, and chopped leafy greens or other vegetables.
Bring to a boil, turn the heat down to low and simmer for about 10 minutes.
Add cooked chicken if using, a splash of vinegar or lemon juice, and season with sea salt and pepper.
Turn off the heat and taste the broth for seasoning. Add more salt and pepper if necessary.
For those who are under the weather add the remaining finely minced raw garlic and sprinkle in some extra thyme for good measure.
Serve piping hot.