In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 5 minutes until it turns translucent and fragrant.

Increase the heat to medium-high, then add 1 to 1.5 pounds of chicken breast or thighs cut into bite-sized pieces. Cook for about 4-6 minutes, stirring occasionally, until the chicken is lightly browned.

Stir in 2 chopped carrots, 2 stalks of chopped celery, and 2 diced potatoes. Cook for about 3 minutes.

Next, pour in 4 cups of low-sodium chicken broth, 1 cup of water, and 1 can of diced tomatoes with their juice. Stir well.

Add 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and a bay leaf. Season with salt and pepper to taste.

Bring the stew to a gentle boil, then reduce heat to low and cover. Let simmer for about 30 minutes.

In the last 5 minutes, stir in 1 cup of frozen peas.

Remove the bay leaf before serving and garnish with fresh chopped parsley.