In a large pot, combine chicken, potatoes, mixed vegetables, and chicken broth.

Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

In a small bowl, whisk together cornstarch and 1/4 cup of cold water until smooth.

Stir the cornstarch slurry into the soup and cook for 2-3 minutes, or until the soup has thickened.

Season with thyme, salt, and pepper to taste.

Serve hot and enjoy!