Prepare the chicken first. If you are going to use chicken breast, then you have to cut it into small pieces. When using chicken thighs, you can leave them whole or cut them into smaller pieces, whichever works best for you.
Heat the oil in a large saucepan or Dutch oven and set the temperature to medium. After adding the chicken, continue to cook for about 5 minutes or until browned on both sides. Remove the chicken from the pan and put it in a separate place.
Put the chopped onion, minced garlic, diced carrots, and sliced celery in the same skillet you cooked the chicken in. Continue cooking for about five minutes or until the vegetables begin to soften.
After the chicken broth and water have been poured in, sprinkle with the dried bay leaf, dried thyme, and dried parsley, and season with salt and pepper. Mix everything, stir.
Bring the soup to a boil, then immediately reduce the heat and simmer for twenty minutes until the flavors come out.
