In a large pot, heat olive oil over medium heat. Add onion and carrots and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Pour in the chicken stock and add thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add the pasta and cook according to package directions, about 7–9 minutes.
Stir in the shredded chicken and peas and simmer for another 5 minutes, until everything is heated through.