In a Dutch oven or large pot, heat olive oil over medium and sauté onion for about 3 minutes until tender and add garlic, sauté for 30 seconds. Stir in celery, carrots, peppers, thyme and oregano, cook for 3-5 minutes until the vegetables start to soften.
Stir in roasted diced tomatoes, chicken/vegetable stock, salt and pepper. Cover with lid and bring to a boil, then reduce heat. Simmer for about 20 minutes with the lid partially on until the vegetables are tender.
Shred the chicken with two forks then add to the soup along with frozen peas, baby spinach and 2 tablespoons of parsley, increase heat to a low boil, then simmer for 5 minutes. Adjust the seasonings at this time.
Ladle into bowls and garnish with the remaining parsley.
Serve with noodles, rice or crusty bread.
