Pre-heat oven to 180C and cook chicken breast for 25 to 30 minutes until no longer pink inside. Then remove and allow to cool.
Whilst the chicken is cooking in the oven, prepare all the vegetables.
When the chicken breast has cooled, using 2 forks shred the chicken.
Place the shredded chicken, vegetables, garlic, stock and thyme in a large soup pot and turn on the heat underneath. Bring the soup to the boil and then turn down to simmer for approximately 30 minutes or until the vegetables are as soft as you prefer.