Prepare the chicken by shredding it into bite-sized pieces if using leftover chicken, or cook it until fully cooked and then shred it.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

Add the diced carrots and celery, cooking for 5-7 minutes until tender.

In a small bowl, whisk together the heavy cream and flour until smooth to create a creamy base.

Stir in the shredded chicken, chicken broth, frozen peas, thyme, rosemary, black pepper, and salt into the pot. Mix well.

Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.

Gradually add the cream and flour mixture to the soup, stirring constantly. Continue to simmer for another 5-10 minutes, adjusting seasoning as needed.

Serve hot, garnished with fresh parsley if desired.