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Gather the ingredients.
Heat the oil in a large saucepan over medium heat. Add the carrots, celery, and onion and cook until softened.
Add the garlic and thyme and cook until fragrant, about 2 minutes. Add the potatoes, chicken stock, and some salt and pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for about 20 minutes until the potatoes are cooked through.
Add the beans and cook for about 5 minutes.
Add the shredded chicken and cook for 2 to 3 minutes.
Add the kale. Raise a heat a bit to make sure the pot is at a simmer. Cook for a few minutes until the kale is wilted. Taste and season with salt and pepper to taste.
To serve, top with grated parmesan cheese, a crusty piece of bread and fresh parsley or thyme based on your preference.