Heat the olive oil in a large pot over medium heat. When it shimmers, add the onion and cook until soft (about 5 minutes), stirring occasionally so it doesn’t brown too quickly.

Stir in garlic, carrots, and mushrooms. Sauté for another 4–5 minutes until the veggies start to soften and the mushrooms release their juices. You’ll smell that hearty aroma—delicious!

Add the chicken pieces (or chickpeas), then pour in the broth. Toss in the thyme, bay leaf, salt, and pepper. Give it a gentle stir to combine.

Increase heat to medium-high until the soup simmers, then reduce to medium-low. Cover and let it cook for 20 minutes, stirring once or twice.

Remove the lid, take out the bay leaf, and stir in frozen peas. Let them warm through—about 3–5 minutes.

Turn off the heat, whisk in the Greek yogurt until the broth is extra creamy, and taste for seasoning. Adjust salt or pepper as needed.

Ladle into bowls, sprinkle with chopped parsley, and serve hot with crusty bread.