In a large pot, heat a drizzle of olive oil over medium heat. Once hot, add minced garlic and sauté for about 1–2 minutes until fragrant and golden.

Add chopped carrots, celery, and any other vegetables you wish to include into the pot. Cook for about 5–7 minutes, stirring occasionally.

Stir in the shredded cooked chicken and fresh thyme, along with a pinch of salt and black pepper. Allow to cook for another 2–3 minutes.

Pour in chicken broth and bring the soup to a boil. Reduce heat to low and let it simmer for about 10 minutes.

Slowly stir in your choice of cream or milk, cooking on low heat until heated through—about 5 more minutes.

If desired, you can add cubed potatoes and simmer for an additional 10–15 minutes, or until tender.

Once well combined, ladle the soup into bowls and garnish with fresh herbs or a sprinkle of black pepper before serving.