Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 cup diced yellow onion, 1 cup sliced carrots, and 1 cup diced celery. Sauté for 5 to 7 minutes until the vegetables soften.

Stir in 3 minced garlic cloves and 1 tbsp fresh minced rosemary. Cook for 1 additional minute until fragrant.

Pour in 4 cups chicken broth, 2 cups cubed Yukon gold potatoes, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring the liquid to a gentle boil.

Reduce the heat to low, cover the pot tightly, and simmer for 15 minutes, or until the potatoes are fork-tender.

Add 1 lb shredded cooked chicken breast to the pot. Stir well and simmer for another 5 minutes to heat the meat entirely through.

Remove the pot from the heat. Stir in 1/4 cup fresh chopped parsley right before serving. Serve hot.