Sauté the Vegetables:

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
• Add the minced garlic and cook for another 1 minute until fragrant.

Add Broth and Seasonings:

• Pour in the chicken broth, and add the dried thyme, rosemary, salt, and black pepper. Stir well to combine. Bring the mixture to a simmer, and let it cook for about 10 minutes to allow the flavors to meld together.

Add Chicken and Cream:

• Add the shredded rotisserie chicken to the pot and stir. Then, pour in the heavy cream and whole milk, stirring to combine. Let the soup simmer for an additional 5-10 minutes, allowing it to thicken slightly.

Optional Add-ins:

• If you’re using frozen peas, add them now, and let them heat through for a couple of minutes.
• For extra richness, stir in the butter until it melts into the soup.

Taste and Adjust:

• Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Serve:

• Ladle the creamy chicken soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or crackers on the side for dipping.