Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 teaspoon granulated garlic
• 2 carrots, sliced
• 2 stalks celery, sliced
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 teaspoon granulated onion
• 1/2 teaspoon granulated garlic
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
2. Add minced garlic or granulated garlic and granulated onion to the pot. Cook for another 1-2 minutes until fragrant.
3. Stir in sliced carrots and celery. Cook for an additional 3-4 minutes until slightly softened.
4. Pour in the chicken broth and add the shredded chicken to the pot. Stir well to combine.
5. Add dried thyme to the soup. Bring the mixture to a simmer.
6. Let the soup simmer for about 15-20 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
7. Once the soup is ready, ladle it into bowls. Optionally, serve with cooked noodles or rice.