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Heat the oil in a large pot over medium heat. Add the carrots, celery, and onion and cook, stirring occasionally, for 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 30 to 40 minutes or until the vegetables are tender.
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.
To serve, divide evenly between 4 bowls and garnish with chopped fresh parsley.