Heat a large soup pot over medium heat and add olive oil. Season the chicken thighs with salt and pepper, then place them in the pot. Cook until golden brown on each side, about 5 minutes per side, until no longer pink inside. Remove and set aside.
In the same pot, add chopped vegetables and cook for about 5 minutes, stirring occasionally, until they begin to soften and become fragrant.
Add the minced garlic and cook for another minute, until it releases a savory aroma and turns lightly golden.
Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle simmer.
Return the browned chicken thighs to the pot, nestling them among the vegetables. Add dried thyme and red pepper flakes for flavor and spice.
Cover the pot and let everything simmer gently for about 25 minutes, until the chicken is cooked through and tender, and the flavors meld.
Remove the chicken from the pot, shred it with two forks, and return it to the soup. Stir well to combine, ensuring the shredded pieces are coated in the flavorful broth.
Taste and adjust seasoning with extra salt, pepper, or spice as desired. Let the soup rest for a few minutes for the flavors to settle.
Serve the hot soup in bowls, garnished with fresh herbs if desired. The broth should be silky with tender chicken and colorful vegetables floating invitingly.
