In a large pot, heat some oil over medium heat.

Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.

In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are tender, about 5 minutes.

Return the chicken to the pot and add the chicken broth, bay leaf, dried thyme, dried rosemary, salt, and black pepper. Bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes.

Remove the chicken breasts from the pot and shred them using two forks.

Return the shredded chicken to the pot and add the diced potatoes. Cook for an additional 15 minutes or until the potatoes are tender.

Stir in the frozen peas and cook for another 5 minutes.

Remove the bay leaf from the pot and discard.

Serve the soup hot, garnished with fresh parsley.