Add the butter to the pan, stirring until it’s melted. Sprinkle the flour over the top of the chicken and vegetables and stir. Add the chicken stock, turn the heat to high and bring the soup to a boil. Lower the heat and keep the soup at a constant simmer. Let it simmer for twenty minutes. Add the thyme, frozen peas, chopped parsley and continue simmering for another ten minutes. Add the heavy cream and stir to combine. Ladle the soup into bowls and serve with toasted bread.