Simple Chicken Vegetable Soup

2 tablespoons olive oil

2 teaspoons minced garlic

1 small onion

3 sliced carrots

3 sliced celery stalks

4 sprigs of fresh thyme

1 bay leaf

32 ounces of chicken broth (or stock)

1-2 baked chicken breasts, shredded

salt and pepper

chopped parsley, for garnish

Heat oil in a soup pot over medium heat. Add the carrots, celery, garlic, onion, thyme, and bay leaf. Stir occasionally, and continue until vegetables are softened. Pour in the chicken stock, turn up the heat, and bring to a boil. Cover and turn heat down, continuing to simmer until vegetables are tender. Add chicken and continue to simmer until the soup is heated through. Add salt and pepper to taste. Sprinkle with parsley before serving.