Heat the olive oil in a large pot over medium heat.

Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and the onion becomes translucent. This step builds a flavorful base for your soup.

Stir in the minced garlic and cook for another minute, just until it becomes fragrant. This will add an extra layer of savory goodness to your soup.

Pour in the chicken broth and stir to combine. Add the bay leaves and thyme for a depth of flavor. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes. The flavors will meld together beautifully.

While the soup is simmering, season the chicken breast with a little salt and pepper.

Add the chicken breast directly into the pot and simmer for another 10-15 minutes, or until the chicken is fully cooked through. You can check by cutting into the thickest part of the chicken — it should no longer be pink.

Remove the chicken from the pot and use two forks to shred it into bite-sized pieces.

Return the shredded chicken to the soup and stir to combine.

Taste the soup and adjust the seasoning with additional salt and pepper if needed. This is your chance to perfect the flavor before serving.

Remove the bay leaves and ladle the soup into bowls. Enjoy immediately while it's still warm, and garnish with fresh herbs if desired.