Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Add Veggies & Chicken: Add the sliced carrots and celery to the pot. Stir to combine. Place the whole chicken breasts or thighs on top of the vegetables.

Simmer: Pour in the chicken broth. Add the dried thyme, rosemary, bay leaves, and a generous pinch of salt and pepper. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Add Potatoes: After 20 minutes, remove the chicken from the pot and set aside on a plate. Add the cubed potatoes to the simmering broth. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.

Shred Chicken: While the potatoes cook, use two forks to shred the cooked chicken into bite-sized pieces.

Final Assembly: Return the shredded chicken to the pot. Taste the soup and adjust seasoning with more salt and pepper if needed. Discard the bay leaves.

Serve: Ladle the hot soup into bowls. Garnish with freshly chopped parsley and enjoy!