Dice the onion and potatoes into small pieces.

Slice the carrots and celery into even pieces.

Mince the 5 garlic cloves.

Melt the 5 tbsp butter in the large pot over medium heat.

Add the minced garlic and cook for 30 seconds.

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

Cook the vegetables for 5 min until they begin to soften.

Pour in the 8 cups chicken broth and stir in the chicken bouillon.

Add the poultry seasoning, garlic powder, onion powder, paprika, and black pepper.

Add the diced potatoes, fresh thyme, bay leaves, and Parmesan rind.

Simmer the soup for 15 min until the potatoes are tender.

Remove the thyme, bay leaves, and Parmesan rind.

Add the shredded chicken and bring the soup back to a gentle simmer.

Stir in the 2.5 cups chickpea shell pasta and cook for 8 min until tender.

Taste the soup and adjust the salt as needed.

Ladle the soup into bowls and garnish with fresh parsley.