Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
2. Add the minced garlic, carrots, and celery to the pot. Cook for another 3-4 minutes, stirring occasionally.
3. Push the vegetables to one side of the pot and add the chicken pieces. Cook until they are lightly browned on all sides.
4. Pour in the chicken broth, and add the bay leaf and dried thyme. Season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
6. Remove the bay leaf from the soup and discard.
7. Taste the soup and adjust the seasoning if needed.
8. Serve the chicken soup hot, garnished with fresh chopped parsley.
