In a large pot, heat a drizzle of olive oil over medium heat.
Add the diced chicken breasts and sauté until browned, about 5 minutes.
Stir in the diced carrots, celery, and potatoes, cooking for an additional 5 minutes.
Pour in the chicken broth and bring to a boil.
Add the diced tomatoes, garlic powder, onion powder, salt, and pepper.
Reduce heat and let the soup simmer for 20 minutes until vegetables are tender.
Taste and adjust seasoning as needed.
Remove from heat and let sit for 5 minutes before serving.
Serve hot, garnished with fresh parsley.
Enjoy with crusty bread or crackers!