Start by washing and peeling your vegetables. Chop the carrots, celery, and onion into small, uniform pieces.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until they turn translucent.

Add the chicken pieces to the pot and cook for approximately 5-7 minutes until lightly browned.

Stir in the diced carrots and celery, cooking for about 3-5 minutes until they start to soften.

Pour in 6 cups of broth, scraping up any browned bits from the bottom. Add in herbs, salt, and pepper, then bring to a boil.

Once boiling, reduce heat to low and let simmer gently for 30-40 minutes, partially covered.

After simmering, taste and adjust seasoning as needed. Remove any herbs before serving hot.