Gather your ingredients. Dice leftover chicken into bite-sized pieces, chop the onions, carrots, and celery, and dice the potatoes. Mince the garlic finely and set aside.

In a large pot, heat oil over medium heat. Add onions and garlic, cooking until translucent for about 3-4 minutes.

Stir in diced carrots and celery, sautéing for about 5 minutes until they soften.

Add diced potatoes, stirring for another 3-4 minutes until they begin to soften.

Pour in enough chicken broth to cover the vegetables, about 4 cups, and bring to a boil. Reduce heat and simmer for about 15 minutes.

Slowly stir in the heavy cream along with thyme, oregano, sea salt, and pepper. Simmer for an additional 2-3 minutes.

Remove from heat, ladle into bowls and serve warm, optionally paired with crusty ciabatta bread.