Add olive oil to a large dutch oven or stock pot over medium-high heat. Allow to heat for a few minutes then add the garlic, onion, carrots and celery. Cook, stirring occasionally, for 2-3 minutes or until onion becomes translucent.
Add the grated ginger, turmeric salt and pepper and saute to combine. Once combined, add the rosemary, thyme and bone or chicken broth. Stir briefly to mix then add the uncooked chicken to the pot. Adjust and stir to make sure the chicken is completely covered by the liquid.
Turn heat up to high and allow the soup to come to a boil. Once boiling, reduce heat to medium-low and simmer uncovered for 25-30 minutes or until chicken is fully cooked reaching an internal temperature of 165°F.
While the chicken is cooking, make the brown rice. Place one cup of brown rice with one cup of water in a large bowl. Microwave on high heat for 7 minutes or follow directions on the back of the box to cook on the stove top. Set aside.
Once the chicken is cooked, remove it with a slotted spoon and transfer to a cutting board. Using two forks, shred the chicken and place back in the soup. Add the brown rice and frozen peas and stir well to combine. Serve with fresh herbs.
Store in an air tight container for up to one week or in the freezer for up to five days.