In a large pot, heat the olive oil over medium heat. Season your chicken breasts with salt and pepper, and cook for about 6-7 minutes on each side until golden and cooked through. Remove from the pot and set aside.

In the same pot, toss in the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the veggies start to soften.

Pour in the chicken broth and can of diced tomatoes. Add the oregano and basil. Taste along the way to adjust flavors.

While the soup simmers, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stir it in, and let the soup simmer for about 20 minutes.

Serve the soup warm in bowls, garnished with freshly chopped parsley.