Creamy Chicken and Mushroom Soup - Low Sodium

8 oz skinless, boneless chicken breast, cut into 1-inch chunks
3 cloves garlic, minced
8 oz fresh mushrooms, thinly sliced
1 medium onions, diced
3 medium carrots, peeled and diced
2 stalks celery, diced
1/2 tsp dried thyme
3 tbsp cornstarch
4 cups unsalted chicken broth
1 bay leaf
1/2 cup unsweetened almond milk
2 tbsp fresh parsley leaves, chopped
1 sprig rosemary
Non-stick cooking spray

1. Spray a large stockpot or Dutch oven with non-stick spray and heat over medium heat. Season chicken breasts pieces with salt and pepper, to taste (if desired). Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Spray pot with non-stick spray again, if needed. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. Mix cornstarch with a small amount of the chicken broth. Add cornstarch mixture, remainder of broth, bay leaf, and chicken to pot and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
4. Stir in almond milk until heated through, about 1-2 minutes; season with salt and pepper, to taste, if desired. If the soup is too thick, add more almond milk as needed until desired consistency is reached.
5. Serve immediately, garnished with parsley and rosemary, if desired.

Serving Size: Makes 6 - 1 1/3 cup servings (8 cups total)