Chop all vegetables and shred the cooked chicken.
Heat olive oil in a large pot over medium heat and cook the chicken until golden and done, then remove and shred if not already shredded.
In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Add minced garlic and stir for 1 more minute.
Pour in the chicken broth and bring it to a gentle boil.
Add diced potatoes and simmer for 15–20 minutes until tender.
Return shredded chicken to the pot and stir in the heavy cream, salt, pepper, and fresh herbs.
Simmer for another 5–10 minutes on low heat to let the flavors combine.
Taste and adjust seasoning if needed before serving.