Heat the olive oil over medium heat in a dutch oven. Add the carrots, onions and celery and sprinkle with kosher salt. Sweat the vegetables for 4-5 minutes until they start to soften and the onions and celery begin to look slightly translucent.
Stir in the garlic and cook for one minute.
Add the cooked shredded chicken, canned tomatoes, BBQ Sauce, chicken broth, apple cider vinegar, Worcestershire Sauce and molasses. Stir to combine and turn the heat up to high. When the mixture starts to boil, cover with the lid, reduce the heat and simmer for 10 minutes.
Add the diced potatoes and simmer for an additional 10 minutes. Stir in the lima beans and corn and simmer for 10 more minutes. Taste for seasonings and adjust as necessary.
Serve with hot sauce on the side and sprinkle each bowl with parsley, chives or cheddar cheese as desired.