Sear Chicken: Pat chicken breasts dry, season with salt and pepper, heat olive oil in a pot, add the chicken and sauté for 3-4 minutes on each side until golden brown, then set aside.

Sauté Vegetables: Add more olive oil if needed, toss in garlic, onion, celery, and carrots, cook for 5-8 minutes until softened.

Simmer: Add diced potatoes and chicken broth to the pot, return seared chicken, bring to boil, then reduce heat and simmer for 15-20 minutes.

Make Roux: In a separate pan, melt butter, whisk in flour for 2-3 minutes, gradually add milk and cream until thickened.

Combine: Add roux to the soup, shred or chop chicken and mix back into soup.

Finish the Soup: Stir in corn and peas, heat through, adjust consistency with chicken broth, and season.

Serve: Ladle soup into bowls and serve hot.