In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

Pour in the chicken broth and bring it to a boil.

Add in the diced potatoes, carrots, and thyme, cooking until the vegetables are tender, about 15 minutes.

Stir in the cooked chicken and peas, seasoning with salt and pepper to taste.

For a creamier texture, reduce heat and stir in the heavy cream. If a thicker soup is desired, mix the cornstarch with a bit of cold water and stir it into the soup.

Allow the soup to simmer for a few more minutes, then serve it hot.