Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced carrots, celery, and onion. Cook, stirring occasionally, until vegetables are tender, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.

Add Broth and Chicken: Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to a simmer. Add shredded chicken and let the mixture simmer for 10 minutes to allow flavors to meld.

Cook Pasta: Add gluten-free pasta to the simmering soup. Continue to cook until pasta is al dente, about 8-10 minutes. Stir occasionally to prevent sticking.

Add Peas: Stir in frozen peas and cook for an additional 2-3 minutes until heated through.

Season: Taste the soup and season with salt and pepper as needed.

Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm.