INGREDIENTS
2
Chicken breasts (shredded (2 cups))
1 cup
Carrots
3 cups
Cauliflower florets
1 cup
Celery
2 cloves
Garlic
1
Onion
1 tbsp
Parsley, fresh
1 cup
Peas
1 tsp
Rosemary
1 tsp
Thyme
1 cup
Almond milk
3 cups
Chicken stock
1/2 tsp
Pepper
1/4 tsp
Salt
1 tbsp
Olive oil