Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced chicken and cook until nicely browned on the outside.

Add the chopped onion, carrots, celery, and potatoes. Sauté for about 5 minutes until the onions are translucent and the vegetables start to soften.

Sprinkle in the garlic powder, thyme, salt, and pepper. Stir well so the spices coat the meat and vegetables.

Pour in the 4 cups of chicken broth. Increase heat and bring to a boil. Once boiling, reduce heat to a simmer and cook for 15 to 20 minutes until the potatoes and carrots are tender.

Stir in the heavy cream and frozen peas. Cook for another 5 minutes so the peas heat through and the soup warms evenly.

Taste and adjust salt and pepper, then ladle into bowls and serve warm.