Gather and prep your ingredients: peel and dice carrots, celery, and potatoes, chop onion, mince garlic, and chop tomatoes.

In a large pot, heat olive oil over medium-high heat. Sear chicken for about 5–7 minutes until golden brown. Remove and set aside.

Add onion, carrots, celery, and garlic to the pot, sauté for 3–4 minutes until softened.

Return chicken to the pot, season with salt and pepper, add bay leaf and tomatoes, stir and add chicken broth. Bring to a boil.

Reduce heat, cover, and simmer for 35–40 minutes until chicken shreds easily and vegetables are tender.

Carefully remove chicken and shred with forks. Return to pot, stir in parsley and adjust seasoning.

Ladle into bowls, garnish with parsley, and serve hot with bread.