Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add chicken broth and chicken thighs to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through.

Remove chicken from the pot and shred the meat. Discard the bones.

Return shredded chicken to the pot. Add ditalini pasta and peas. Cook until pasta is tender, about 8-10 minutes.

Stir in fresh parsley. Season with salt and pepper to taste.

Serve hot.