In a slow cooker, add the olive oil, followed by the chopped onion, garlic, carrots, celery, green beans, and potatoes.

Place the chicken breasts on top of the vegetables.

Pour the chicken broth over the ingredients in the slow cooker.

Add the dried thyme, dried oregano, bay leaf, and season with salt and pepper to taste.

Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is cooked through and the vegetables are tender.

Once cooked, remove the chicken breasts and shred them with two forks before returning the shredded chicken to the soup.

Stir in the lemon juice and adjust seasoning if necessary.

Serve hot, garnished with fresh parsley.