In a large pot, heat the olive oil over medium heat.

Add the chopped onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.

Stir in the diced chicken and cook until the chicken is no longer pink, about 5-7 minutes.

Add the diced potatoes, halal chicken broth, thyme, and parsley to the pot. Bring to a boil.

Reduce heat to low and let the soup simmer for 20-25 minutes, or until the potatoes are tender.

Stir in the milk and season with salt and pepper to taste. Heat through for an additional 5 minutes.

Serve hot, garnished with fresh parsley if desired.