Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add in diced onion, celery, and carrots, sautéing for 5-7 minutes until they soften and become fragrant.

Toss in 2 cloves of minced garlic and sauté for an additional minute. Be cautious not to let it turn brown.

Add 4 cups of low-sodium chicken broth to the pot and bring to a gentle boil over medium-high heat.

Once boiling, stir in 2 cups of shredded cooked chicken, 1 cup of frozen peas, and 1 cup of cauliflower rice. Season with thyme, parsley, rosemary, salt, and pepper. Lower heat to medium-low and let it simmer for 15 minutes.

Pour in 1 cup of unsweetened almond milk. Create a slurry by whisking together 2 tablespoons of cornstarch with a bit of cold water, and slowly incorporate it into the pot. Cook for another 2-3 minutes until the soup thickens.

Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove from heat.