Wash, peel, and chop carrots, celery, and onions into small pieces.

Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic for 3-4 minutes.

Add chicken pieces and cook for 5-7 minutes until browned.

Pour in chicken broth, followed by reserved carrots and chopped potatoes. Bring to a gentle boil.

Reduce heat and simmer uncovered for 20-25 minutes until vegetables are tender.

Stir in fresh herbs, salt, and pepper. Let meld for 5 minutes on low heat.

Shred cooked chicken and return to the pot. Stir to combine.

Ladle into bowls, garnish with parsley or pepper, and serve.