Start by prepping all the veggies—peeling and dicing the potatoes, chopping the onion, slicing the carrots, and celery.

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until they’re soft and fragrant, around 5 minutes.

Stir in the diced potatoes, shredded chicken, and thyme.

Pour in the chicken broth and bring the mixture to a boil. Once it reaches a boil, reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

Stir in the milk, seasoning with salt and pepper to taste. Allow the soup to heat through for an additional 5 minutes, then feel free to season more if desired.

Ladle the soup into bowls and add your preferred toppings before serving.