Remove skin and bones from the rotisserie chicken and shred the meat into bite-sized pieces. Reserve any juices.

Dice potatoes, carrots, celery, and onion. Mince garlic.

Heat 2 tablespoons olive oil in a large pot over medium heat.

Add onion, carrot, and celery. Sauté 6–8 minutes, stirring occasionally, until softened.

Add minced garlic and cook for 30 seconds until fragrant.

Stir in diced potatoes, thyme, and 4 cups chicken broth. Bring to a simmer.

Cook until potatoes are tender, about 12–15 minutes.

If using flour: sprinkle 1/4 cup flour over the vegetables and stir for 1 minute, then slowly whisk in a splash more broth to avoid lumps. Alternatively, mix flour with a little cold water to make a slurry and whisk it in.

Add shredded chicken and frozen peas. Simmer for 3–4 minutes until peas are heated through.

Reduce heat to low, stir in 1 cup heavy cream, and warm without boiling. Taste and season with salt and pepper.

Ladle into bowls and garnish with chopped parsley.