Heat olive oil in a large pot over medium heat.
Add chopped onions and sauté until translucent.
Stir in garlic and cook for another minute.
Add carrots, celery, and green beans; sauté for 5 minutes.
Pour in the chicken broth and bring to a boil.
Add shredded chicken and diced tomatoes.
Season with thyme, salt, and pepper.
Reduce heat and let simmer for 20 minutes.
Taste and adjust seasoning if necessary.
Serve hot with bread or crackers.