In a large pot or Dutch oven over medium heat, add a splash of oil. Sauté the chopped onion and minced garlic until fragrant, about 5 minutes.

Toss in the sliced carrots and diced potatoes. Cook for another 5 minutes until they begin to soften.

Pour in the chicken broth along with the dried thyme. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Add the shredded corned beef and chopped cabbage to the pot. Allow it to simmer for about 20 minutes until the vegetables are tender.

Season the soup with salt and pepper to taste.

Dish out the soup warm, garnished with fresh herbs if desired.