1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.

2. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until the garlic is fragrant, being careful not to burn it.

3. Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.

4. Gradually whisk in the chicken broth, a cup at a time, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring occasionally, until the soup begins to thicken.

5. Stir in the cooked chicken, frozen peas, and frozen corn. Continue to simmer for 5-7 minutes, or until the vegetables are tender and heated through.

6. Reduce the heat to low and stir in the heavy cream. Cook for another 2-3 minutes, just until heated through, but do not bring to a boil after adding the cream. Season generously with salt and black pepper to taste.

7. Ladle the warm soup into bowls. If desired, bake store-bought crescent rolls according to package directions and serve alongside for dipping.