Start by dicing the boneless, skinless chicken breasts into bite-sized pieces. Chop the onions, carrots, celery, and garlic carefully.

In a large pot over medium heat, drizzle in some olive oil. Sauté the chopped onions until they become translucent, then add the minced garlic and cook until fragrant, about 1-2 minutes.

Add the diced chicken to the pot along with the chopped carrots and celery. Pour in the low-sodium chicken broth until everything is submerged. Bring it all to a gentle boil.

Stir in the fresh thyme, parsley, salt, and pepper to taste. Allow the mixture to simmer for about 20 minutes, until the chicken is cooked through and tender.

Add a splash of heavy cream and stir gently. Adjust seasoning if needed.

Optional: Garnish with extra parsley for a fresh touch.