1. 1. Saute the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables start to soften. The onion should become translucent.

2. 2. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant. Be careful not to burn the garlic.

3. 3. Create the Roux: Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for 1-2 minutes, allowing the flour to cook slightly and form a paste with the oil and vegetable juices. This is your roux, which will thicken the soup.

4. 4. Whisk in Liquids: Gradually whisk in the chicken broth, a little at a time, ensuring there are no lumps. Once smooth, slowly whisk in the milk and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until the soup begins to thicken. It should coat the back of a spoon.

5. 5. Stir in Chicken and Frozen Vegetables: Add the cooked shredded or diced chicken, frozen peas, and frozen corn to the simmering soup. Stir well to combine all ingredients.

6. 6. Season and Simmer: Season the soup with salt and black pepper to taste. Continue to simmer for 5-7 minutes, or until the vegetables are tender and the soup is heated through. The peas and corn should be vibrant in color.

7. 7. Final Touches and Serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired. Serve immediately with warm store-bought crescent rolls for dipping.