Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil and 1 tablespoon of the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.

Cook the Chicken: In a separate skillet, melt the remaining butter. Add the cubed chicken fillet and cook until it is golden brown and cooked through. Season the chicken with a pinch of salt and black pepper while it cooks.

Create the Roux: Once the vegetables are softened, add the thyme sprigs to the pot. Stir in the 1 tablespoon of all-purpose flour and cook for about 1 minute, stirring constantly, to create a roux that will thicken the soup.

Add Liquid and Seasoning: Gradually pour in the 800 ml of broth, whisking continuously to prevent any lumps from forming. Bring the mixture to a simmer. Add the 1 teaspoon of Provencal herbs, ½ teaspoon of curry powder, and season with salt and black pepper to taste.

Combine Ingredients: Add the cooked chicken to the pot. Stir in the green peas and the broccoli florets.

Simmer and Finish: Let the soup simmer for about 5-7 minutes, or until the broccoli is tender-crisp. Reduce the heat to low and stir in the 300 ml of heavy cream. Heat gently, but do not let the soup boil after adding the cream, as it may curdle.

Serve: Ladle the soup into bowls. Garnish with a sprinkle of fresh chopped green onion and parsley before serving.