In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and two minced garlic cloves, stirring continuously for about 3 minutes, until the onion is translucent and fragrant.

Incorporate three sliced carrots and two sliced celery stalks into the pot. Sprinkle in 1 teaspoon each of dried thyme and dried rosemary, along with salt and pepper to taste.

Pour 6 cups of chicken broth into the pot and bring it to a boil. Once boiling, add two diced large potatoes, mixing them into the soup.

Once the potatoes are tender, stir in 2 cups of shredded cooked chicken and 1 cup of frozen peas. Let the soup simmer for another 5 minutes.

Finally, add 1 tablespoon of lemon juice to the soup, stirring it in to brighten the flavors. Taste the soup and adjust seasoning if needed.