In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 large diced onion and sauté until it's translucent, about 5 minutes. Follow with 3 cloves of minced garlic, stirring for another minute until fragrant.

Add 1.5 lbs of bite-sized chicken pieces to the pot, ensuring not to overcrowd the pan. Cook the chicken for around 5-7 minutes, turning occasionally until lightly browned on all sides.

Once the chicken is browned, stir in the sliced carrots, celery, and cubed potatoes. Allow these vibrant vegetables to cook for about 3-4 minutes, stirring occasionally.

Pour in 2 cups of chicken broth and 1 cup of water into the pot, followed by a can of diced tomatoes with their juices. Use a wooden spoon to scrape any browned bits from the bottom of the pot.

Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, salt, and pepper to taste, and add 1 bay leaf. Stir well to combine all the flavors.

Bring the stew to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes.

In the last 5 minutes of cooking, add 1 cup of frozen peas and stir them into the pot. After the peas are heated through, discard the bay leaf and mix in 2 tablespoons of chopped fresh parsley.

Ladle your Hearty Chicken and Vegetable Stew into warm bowls. Pair it with crusty bread or a simple side salad.