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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Add the minced garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir for 1–2 minutes until the flour is absorbed.
Slowly pour in the chicken broth, stirring constantly to avoid lumps.
Add milk or cream, then bring to a gentle boil and reduce to simmer.
Stir in the cooked chicken, peas, thyme, salt, and pepper. Simmer for 10–15 minutes until thick and creamy.
Serve hot with your favorite toppings.
Serving and Storage Tips:
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