In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and cook for another minute until fragrant.

Add carrots, potatoes, chicken broth, and water. Stir in tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.

Stir in shredded chicken and frozen peas. Let simmer for another 5–10 minutes until everything is heated through and well combined.

Ladle the stew into bowls and garnish with fresh thyme or parsley.