Heat avocado oil in a large soup pot or dutch oven on the stove. Add in the celery, carrot, onion, garlic, salt and pepper. Sauté for 2 minutes or until slightly translucent.
Add raw chicken, potatoes and broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes
Once cooked, remove the large potato pieces + chicken breasts.
Place large potato quarters, almond milk + 1/4 cup of broth *from the pot* into a blender until smooth. Add back into the pot. Less liquid to start with is better. You can always add more to the blender.
Place chicken breasts on a cutting board and shred or dice to desired size. Put the chicken back into the pot.
Add frozen peas. Stir everything together until combined and smooth. Cook 5 minutes on simmer or until peas are cooked. Garnish with parsley and serve. Add additional almond milk if soup is thicker than desired.
This soup freezes wonderfully. Allow to cool all the way before freezing. Always label and date everything that does into your freezer. Freeze up to 6 months.