½ teaspoon dried thyme, crushed between fingertips
salt and pepper
2 cloves garlic, minced
3 medium carrots, cut into coins
3 medium Yukon gold potatoes, peeled and cubed
16 oz cooked chicken breast, diced small
¼ cup all-purpose flour
4 cups low-sodium chicken broth
¾ cup frozen peas
2 tablespoons fresh parsley, chopped
1 soy milk
1. In a large saucepan, heat 2 Tablespoons olive oil on medium high heat. Add onion, celery, mushrooms, thyme and a dash of salt and pepper. Cook 5 minutes, stirring often, add garlic and cook another minute. Add carrots, potatoes, the cooked chicken and the flour.
2. Stir in the chicken broth, frozen peas and parsley.
3. Bring to a simmer and cook 25 minutes. Add more salt and pepper if needed. Stir in the milk, bring back to a simmer and cook 5-10 minutes.