Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it turns translucent and fragrant.

Stir in the minced garlic and cook for an additional minute until aromatic. Then, incorporate the diced carrots and celery, cooking for about 5 minutes until they’re tender yet still vibrant.

Sprinkle the all-purpose flour over the sautéed vegetables, stirring well to coat every piece. Gradually pour in the low-sodium chicken broth while continuously stirring. Bring to a gentle simmer for around 10 minutes.

Add the shredded chicken and frozen peas to the soup, stirring well. Season with dried thyme and rosemary, letting flavors meld beautifully for a few minutes.

Whisk together the heavy cream until smooth, then gradually incorporate it into the pot, stirring constantly. Ensure the heat is low to prevent curdling.

Let the soup simmer for an additional 5-7 minutes until it thickens. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh parsley. Serve immediately.