Heat the olive oil in a large pot over medium heat and add the diced onion. Sauté until it softens and becomes translucent, about 4-5 minutes.

Add garlic, carrots, and celery, stirring for another 5 minutes until softened.

Sprinkle in dried thyme and rosemary, then season with salt and pepper.

Pour in the chicken broth and bring the mixture to a gentle boil.

Once boiling, reduce heat and let it simmer for about 10 minutes.

Fold in the shredded chicken and frozen peas. If a thicker soup is desired, stir cornstarch with a little water to create a slurry, then add it to the pot.

Let it simmer for another 5-10 minutes until thickened.

Stir in the heavy cream. Adjust seasoning to taste.