Gather the vegetables, scrape the carrots and slice, slice/dice others too.
Heat oil/butter in a saucepan/pot over medium-high heat
Add the chopped onion, garlic, ginger and thyme and stir for about one minute you want the flavors and at the same time, you don’t want to burn it.
Add the celery, carrots, bay leaf, season with seasoning powder/cube (if you’re using), salt and pepper. Stir and continue to cook the vegetables until tender depending on how soft you want the vegetables. Then add the chicken and the red pepper flake and mix.
Add the chicken-veggie mixture and combine, allow everything to warm up and turn off the heat, remove the bay leaf and serve.
If you need to warm, add more broth then warm.
If you're using raw chicken, season with salt and pepper then cook in a skillet/wok on both sides.