Preheat oven to 375 degrees. Place the chicken breasts on a parchment lined sheet tray. Rub them with 1 tbsp olive oil and season with salt. Bake for about 20 minutes or until fully cooked. Allow to cool, then shred and set aside.
While the chicken is baking, heat the olive oil in a large heavy-bottomed pot over medium high heat. Add onion, carrot and celery and sauté for a few minutes until the onions are translucent. Add the garlic, bay leaf, parsley stems and thyme and stir for a minute or two.
Mix in the tomatoes and cook for about 10 minutes on medium-low heat. Add the water and salt.
Bring to boil, cover, then turn down to simmer. Cook for 10 minutes, then add the cooked and shredded chicken and chickpeas. Simmer for another 5-10 minutes
Adjust seasoning, discard bay leaf, parsley and thyme sprigs.
Garnish with parsley, freshly ground black pepper, shaved Parmesan and a drizzle of good olive oil. Serve with your favorite crusty bread or garlic bread