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Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and water.
Add the diced potatoes, sliced carrots, thyme, parsley, and bay leaf. Bring to a boil.
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes and carrots are tender.
Stir in the shredded chicken and any optional vegetables (like green beans or corn). Simmer for an additional 5-10 minutes until heated through.
Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and serve warm with crusty bread or crackers.