Add water or chicken broth to a pot and season with chicken bouillon paste
Add celery, carrots, garlic, onion, and 2.5 pounds of chicken thighs to the pot
Simmer until vegetables are fork tender and chicken can be shredded with a fork
Blend the cooked vegetables with a little bit of the broth
Season the broth with additional chicken bouillon, garlic salt, and all purpose seasoning
Add the shredded chicken back into the pot
Serve the soup over knobs of butter with sourdough bread on the side
