Gather all your ingredients: chop the chicken into bite-sized pieces, thinly slice the carrots, dice the celery and onions, and mince the garlic. Set everything within reach for smooth cooking.
Heat the large heavy-bottomed pot over medium heat and add the olive oil. Once it shimmers and you hear a faint sizzle, it's ready for the chicken.
Add the chicken pieces to the hot oil, spreading them out evenly. Cook for about 5-7 minutes until they turn golden brown and release a savory aroma, stirring occasionally.
Push the chicken to the side of the pot and add the diced onions, carrots, and celery. Stir well and cook for about 8 minutes until the vegetables soften and the onions become translucent, filling the kitchen with a comforting smell.
Add the minced garlic to the pot, stirring for about 30 seconds until fragrant—this helps release its aroma and flavor.
Pour in the chicken broth, scraping any browned bits from the bottom of the pot to build flavor. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the soup simmer gently for about 20 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
Once cooked, taste and adjust the seasoning if needed. Remove the pot from heat and stir in freshly chopped parsley and thyme for a bright, herbal finish.
Ladle the steaming, clear broth filled with tender chicken and vegetables into bowls. Serve hot, garnished with extra herbs if desired, and enjoy a comforting, satisfying meal.
