Yield: 6 servings
½ cup oil
4 onions, diced
6 cloves garlic, chopped
2 stalks celery, chopped
2 large carrots, chopped
1 (24-oz.) bag frozen broccoli
1 cup almond milk
6 cups chicken broth
½ cup flour
Salt and pepper, to taste
2 chicken breasts, cut in small pieces
In a large pot, heat oil. Saute onions, then stir in garlic, celery, carrots, and broccoli.
Add almond milk and broth. Bring to a boil, then reduce to a simmer and cook 40 minutes. Blend with an immersion blender.
In a bowl, season flour with salt and pepper. Toss chicken in flour and add the coated pieces to the soup. Cook for an additional 40 minutes or until chicken is fully cooked.
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