In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the chopped onion and minced garlic, sautéing for 3-5 minutes until the onion becomes translucent and fragrant.

Add the chicken pieces to the pot, ensuring they are seasoned with salt and pepper. Cook for about 5-7 minutes until lightly browned on all sides.

Stir in the sliced carrots and chopped celery, mixing well with the chicken. Cook for an additional 3-4 minutes until the vegetables begin to soften.

Pour in 8 cups of chicken broth, ensuring everything is submerged. Add the bay leaf and dried thyme, then bring to a boil.

Once boiling, reduce heat to low, cover, and let it simmer for about 30 minutes.

After 30 minutes, add the diced potatoes and stir. Cover and let the soup simmer for an additional 20-30 minutes until potatoes are fork-tender.

Taste the broth and adjust with more salt and pepper as needed.

Remove the bay leaf, ladle into bowls, and garnish with freshly chopped parsley before serving.