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Heat a large Dutch oven over medium heat. Once hot, add the bacon and lower the heat to medium. Cook the bacon for 4 minutes, then add in the celery and carrots and cook for another 4 minutes. Add in the onions and garlic and cook for 5 more minutes, or until the carrots and celery are softened and the onion is starting to turn translucent. Be sure to keep an eye on it and don’t let the garlic burn.
Mix in the dried thyme, parsley, salt, and pepper. Then cover the seasoned vegetables with the potatoes.
Place the chicken over the potatoes and sauteed vegetables. Pour in the chicken broth, place the lid on the pot, and turn the heat to medium-high for about 3 minutes, or until the soup reaches a gentle boil.
Bring the temperature back down to medium-low, or until the soup reaches a rapid simmer, and simmer for about 25 minutes (or until the chicken is cooked through and reaches an internal temperature of 165 F on an instant read meat thermometer). Once the chicken is cooked, remove it from the broth and let it sit for 5 minutes before shredding it into bite size pieces.
Check the potatoes to see if they are fork tender. If they’re not, continue to simmer for a few minutes until they’re cooked through.
Mix the shredded chicken back into the soup and garnish with the chopped parsley and serve.