Prepare Ingredients: Start by chopping the yellow onion, carrots, celery, zucchini, and green beans. Mince the garlic and cut the chicken breast into small, uniform cubes.

Sauté Base Vegetables: In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, stirring frequently for 5 to 7 minutes until softened.

Add Garlic: Stir in the minced garlic and sauté for 30 seconds until fragrant.

Cook Chicken: Nestle the cubed chicken with salt, black pepper, thyme, oregano, and parsley. Cook for 2 to 3 minutes until starting to brown.

Add Liquid: Pour in chicken broth and enough water to cover ingredients by 1 inch. Bring to a boil.

Simmer: Reduce heat to a gentle simmer, cover partially, and cook for 20 minutes.

Shred Chicken: Remove the chicken using tongs, shred with two forks, and return to the pot.

Add Remaining Vegetables: Stir in diced potatoes and green beans, cooking for another 10 minutes.

Incorporate Pasta (optional): Add small pasta shapes and cook through.

Finish Up: Add diced zucchini, peas, and corn, cooking for 5 to 7 minutes.

Adjust Consistency: Stir in extra broth if too thick, or simmer if too thin.

Serve: Ladle the soup into bowls, topping with chopped parsley and Parmesan cheese if desired.