I. Sauté Vegetables

• In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

II. Add Garlic

• Stir in the minced garlic and cook for another minute until fragrant.

III. Cook the Chicken

• Add the chicken breasts to the pot, followed by the diced potatoes, thyme, salt, and pepper. Pour in the chicken broth and bring to a boil.

IV. Simmer

• Reduce heat to low and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

V. Shred the Chicken

• Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.

VI. Add Cream

• Stir in the heavy cream or milk, and adjust seasoning as needed. Heat through for an additional 5 minutes.

VII. Serve

• Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy!