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Heat the oil in a large pot over medium heat. Add the carrots, celery, and onion and cook, stirring occasionally, until softened, about 7 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the rosemary, sage, thyme, salt, and pepper and cook until fragrant, about 2 minutes. Add the tapioca starch, stirring constantly until the mixture thickens, about 1 minute.
Add the chicken broth and potatoes, cover, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 15 minutes.
Stir in the shredded chicken, coconut milk, and frozen peas until combined. Cover and simmer over low heat until the peas are heated through, about 2 minutes.
Serve the soup in four bowls and garnish with the parsley.