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rachelthechef7
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PdfHeat a large pot over medium heat and spray with cooking spray or a drizzle of olive oil.
Add onion and garlic, sautéing for 2-3 minutes until fragrant.
Stir in the flour to create a paste, cooking for 1 minute. Gradually whisk in chicken broth to prevent clumps.
Add the diced potatoes, thyme, parsley, salt, and pepper. Simmer for 10-12 minutes or until potatoes are tender.
Stir in the peas, carrots, shredded chicken, and almond milk. Heat through for 5 minutes.
Remove from heat and stir in the Greek yogurt for a creamy texture. Adjust seasonings to taste.
Serve hot, topped with crushed crackers or fresh parsley if desired.