In a large saucepan, heat olive oil and add diced onion. Cook over low heat until soft, 8-10 minutes.
Add garlic and thyme and cook for 2 more minutes. Add celery, carrots, and potatoes. Stir.
Add chicken stock (season if necessary) and bring to a boil. Reduce heat and simmer for 20 minutes.
Add in drained beans and cook for 2 minutes.
Add pulled chicken and heat through for 2-3 minutes. Add kale and simmer until kale is wilted. Adjust seasoning if needed.
Serve soup in serving bowl and top with grated Parmesan and fresh parsley, if desired.
