In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.

Add dried thyme, oregano, and red pepper flakes (if using) to the pot. Stir to combine and cook for 1 minute until fragrant.

Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 15 minutes.

Add the shredded cooked chicken and heavy cream to the pot, stirring to combine. Simmer for an additional 5 minutes.

Stir in the frozen peas and cook for another 3-5 minutes until heated through. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with chopped fresh parsley before serving.