Cook the Chicken:
In a large pot, heat olive oil over medium-high heat. Add the chicken breasts or thighs and cook until browned on both sides, about 5-7 minutes. Once cooked through, remove the chicken and set it aside. Shred or dice the chicken into bite-sized pieces once cooled.

Sauté the Vegetables:
In the same pot, add diced onion, garlic, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened.

Add the Broth and Seasonings:
Pour in the chicken broth and stir in the thyme, rosemary, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce to a simmer. Let it cook for 15-20 minutes until the vegetables are tender.

Shred the Chicken and Add It Back to the Pot:
Once the soup base is ready and the vegetables are tender, add the shredded chicken back to the pot. Stir in the frozen peas and cook for an additional 5 minutes. If adding rice or noodles, stir them in at this point and cook until heated through.

Optional Creamy Version:
For a creamy version, stir in 1 cup of heavy cream or half-and-half. Simmer for an additional 5 minutes until the soup is smooth and velvety.

Blend for Smoothness (Optional):
If you’re using a Vitamix blender or any high-speed blender, you can blend half of the soup in batches until smooth and then return it to the pot for a silky texture. This step is optional but gives the soup a creamy consistency without any actual cream.

Serve:
Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or crackers on the side for the perfect meal.