In a large bowl, season the chicken thighs with 1 teaspoon salt and ½ teaspoon pepper.

Heat the olive oil in a large heavy-bottomed pot over medium high heat. Add the seasoned chicken thighs and cook for 3-4 minutes per side until browned. Remove the cooked chicken to a cutting board to rest for a few minutes before cutting into cubes.

Add the onion, carrots, and celery to the pot and cook for 7-8 minutes, until softened and browned. Stir in the garlic and cook for an additional minute until fragrant. Sprinkle the flour over the cooked veggies and stir until coated well.

Return the diced cooked chicken to the pot with the broth, potatoes, rosemary, thyme, sage, and remaining salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pot.

Reduce the heat to a simmer, cover and cook for 20 minutes until the potatoes are tender, stirring occasionally. Uncover and continue to simmer for 5 more minutes until the broth has thickened. Ladle into bowls with fresh parsley and serve.