Chop the vegetables: finely chop the onion, slice the carrots, chop the celery, and dice the potatoes into bite-sized pieces.

Prepare the chicken: cut the boneless, skinless chicken breasts or thighs into bite-sized pieces.

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.

Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.

In a small bowl, whisk together the flour and heavy cream until smooth. Slowly pour the mixture into the soup, stirring constantly to avoid lumps.

Add dried thyme, minced garlic, and salt and pepper to taste. Let the soup simmer for another 10 minutes until it thickens.

Stir in the frozen peas and let them cook for about 5 minutes.

Taste the soup and adjust the seasonings as needed.