Pour the bone broth into a large pot over medium heat. Simmer for about 5 minutes.

In a separate pan, heat olive oil over medium heat. Sauté chopped onions, minced garlic, diced carrots, and celery for 5-7 minutes.

Transfer sautéed vegetables into the pot with bone broth and add the chicken. Bring to a rolling boil.

Reduce heat to low and simmer for 30-40 minutes, checking that the chicken is fully cooked.

Remove chicken, shred it, and return it to the pot with the broth and vegetables.

Season the soup with salt and pepper, ladle into bowls, and serve hot.