In a large pot, heat olive oil over medium heat. Add onions, carrots, and garlic. Sauté until vegetables are softened, about 5 minutes.
Stir in butter and flour to create a roux. Cook for 2 minutes, stirring constantly.
Gradually add chicken broth, whisking continuously to avoid lumps. Bring to a simmer.
Add potatoes and cook until tender, about 10-15 minutes.
Stir in cooked chicken, peas, and heavy cream. Heat through, but do not boil.
Season with salt and pepper to taste. Garnish with fresh thyme or parsley if desired.
Serve hot with your choice of side.
Notes
Sauté vegetables before adding broth to deepen the flavors.
• Cook chicken separately to ensure it's perfectly done, then add it to the soup.
• Use a roux (butter and flour mixture) to thicken the soup for the right consistency.
• Add the cream at the end of cooking to prevent it from curdling.
• Taste and adjust seasoning as needed before serving.