Add the diced onions, celery, carrots, minced garlic, and a few cracks/shakes of salt and pepper. Cook until the onions are translucent, about 7-8 minutes.
The cook time could vary a little, but once the soup has thickened some, add the cooked chicken and peas. Continue to cook on low for another 5 minutes.
Top with shredded cheese, if desired. Garnish with freshly cracked black pepper and fresh chopped parsley, fresh thyme, or other fresh herbs of choice to serve.