In a large pot, heat a little oil over medium heat. Add the diced chicken and cook until browned.

Add the carrots, celery, onion, and garlic. Sauté for about 5 minutes until the vegetables are softened.

Pour in the chicken broth and add thyme, oregano, salt, and pepper. Bring to a boil.

Reduce heat and let simmer for 20 minutes.

Stir in the heavy cream and the cornstarch mixture. Cook for an additional 5 minutes until thickened.

Ladle the soup into bowls and garnish with fresh parsley before serving.