Servings: 6 (413g)

1 tbsp butter 1 tbsp butter
1-2 shallots diced (80g) 1 to 2 shallots diced (80g)
1/2 white onion diced (100g) ½ white onion diced (100g)
3 sprigs thyme, leaves pulled from stem 3 sprigs thyme, leaves pulled from stem
3 cups chopped carrots (316g) 3 cups chopped carrots (316g)
2 cups chopped celery (260g) 2 cups chopped celery (260g)
2 tsp salt 2 tsp salt
3 cloves minced garlic 3 cloves minced garlic
2 tbsp flour 2 tbsp flour
2 tbsp dry white cooking wine (30g) 2 tbsp dry white cooking wine (30g)
2 cups almond milk/cashew milk 2 cups almond milk/cashew milk
2 cups bone broth 2 cups bone broth
4 cups shredded cooked chicken breast (650g) 4 cups shredded cooked chicken breast (650g)
2 cups frozen peas (230g) 2 cups frozen peas (230g)
20oz cauliflower, steamed and blended with a bit of broth 20oz cauliflower, steamed and blended with a bit of broth
S&P S&P

In heavy-bottomed pot or large, deep skillet, saute butter, shallots, onions and thyme for a few mins over med-high heat until soft.
Add carrots, celery, and salte and saute for 5 more min.
Add garlic and saute 1 min.
Sprinkle veggies with flour and stir until combined. Add wine and let cook a minute, then add milk, whisking until thick.
Add broth, chicken, frozen peas, and blended cauliflower and combine well. S&P.
Serve with biscuit or bread, or cover with a layer of pie crust or biscuit dough and bake until brown.