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In a large stock pot over medium-high heat, add olive oil, and then the chopped onion, carrots, celery, and cabbage. Cook until slightly softened, about 6-7 minutes.
Add the garlic, ginger, and seasonings - salt, pepper, turmeric, onion powder, rosemary, and thyme. Cook for a couple of minutes, stirring constantly.
Then add the chicken broth and bring to a boil. Season the chicken breast with salt and add it to the pot over medium heat. Cook until done, about 15 minutes. Remove chicken and set aside to cool slightly.
Shred chicken with two forks, or add it to a standing mixer to shred. Add it back to the pot, along with the frozen peas. Continue simmering for about 10 minutes or until peas are warm.
Check seasonings, and serve with some freshly ground black pepper.