Chop the carrots into small, even pieces and dice the chicken into bite-sized chunks.
Heat the large stockpot over medium heat, then add the olive oil. Once shimmering, add the diced onion and sauté until translucent and fragrant, about 5 minutes.
Add the diced chicken to the pot and cook until browned on all sides, about 8-10 minutes, stirring occasionally to prevent sticking.
Pour in the broth, then add the chopped carrots, chopped celery, minced garlic, and dried thyme. Stir to combine all ingredients evenly.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partially and cook for 25-30 minutes, until the vegetables are tender and the chicken is cooked through.
Taste the soup and season with salt and pepper as needed. For a slightly thicker broth, mash some of the cooked vegetables directly in the pot or stir in a splash of coconut milk if desired.
Use a ladle to serve the soup hot into bowls, garnishing with fresh parsley for brightness and color.
