Sauté the Veggies. In a large pot or Dutch oven drizzle olive oil and add onion, carrots, and celery. Saute over medium heat for 3 minutes. Add garlic and continue cooking over medium heat for 1 minute, stirring occasionally.
2 Tbsp. olive oil, 1 cup sweet onion, 1 cup carrots, ½ cup celery, 2 cloves garlic
Cook the Chicken. Add chicken cubes and cook for 4-5 minutes, or until chicken is almost cooked through. Next, add salt, pepper, sage, thyme, chicken broth, water, and almond milk.
1 lb. chicken breasts, 1 tsp. salt, ½ tsp. pepper, ½ tsp. sage, ½ tsp. thyme, 3-4 cups chicken broth, 3 cups water, 2 cups almond milk