In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until they begin to soften, which should take about 5-7 minutes.

Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the potatoes are tender.

Stir in the shredded chicken and peas, allowing the soup to heat through for about 5 minutes.

Reduce the heat to low and add the milk, thyme, and seasoning with salt and pepper to taste. Let it heat for an additional couple of minutes.

Once everything is warmed and well-combined, ladle the soup into bowls and garnish as desired!