Place a soup pot over medium heat and coat with the oil.
Add the onion, garlic, carrots, celery, and thyme and allow to cook for about 6 minutes or until the vegetables are softened but not browned.
Pour in the chicken stock and bring everything to a boil. Reduce down to a simmer, add in chicken, and continue to simmer for another couple of minutes to heat through.
Add 1/2 cup cooked brown rice pasta to the bottom of your bowl and top with the soup. Finish with some fresh chopped parsley and enjoy.