In a pot over medium heat heat olive oil and add carrots, celery, and onion. Cook until the vegetables are soft and onions are translucent. Add garlic and cook for about 30 seconds or until fragrant.
When the onions are cooked, add the butter, melt, and stir until coated.
Add the flour and stir constantly for about 30 seconds letting the raw flour cook.
Add milk and chicken broth.
Add turmeric and thyme sprigs.
Bring soup to a boil and then simmer for 15-20 minutes, stir occasionally until thickened.
When thickened the soup has thickened add peas, corn, and chicken.
Continue to cook on low until the corn and peas are heated through (about 5 minutes).
Salt & Pepper to taste!
Note: If soup gets too thick add a bit more milk and stir.