Place a large pot over medium heat. While the pot heats, dice the onion and mince the garlic.

When the pan is hot but not smoking, add the butter along with the onion and garlic. Cook over medium heat until the onion begins to turn from white to translucent, 3-4 minutes.

While the onion cooks, prep the rest of your veggies. Then add the Italian seasoning, granulated garlic, celery, and carrots to the pot.

Add the chicken broth and stir to combine before adding the chicken breasts. Submerge the chicken breasts in the liquid and bring the soup to a boil.

When the soup comes to a boil, lower the heat to maintain a simmer and cook until the chicken is done and will shred easily, 20-25 minutes.

When the chicken is done remove it from the soup pot to cool on a plate or cutting board.

Add the broccoli to the soup along with the cream or dairy-free option. Stir to combine and bring the soup back to a simmer.

Shred the chicken with 2 forks, then add it to the soup and season the soup to taste with sea salt and pepper.

Finally mix the cornstarch together with enough water that it dissolves. Slowly add it to the soup while stirring constantly to prevent lumps. Add the cornstarch mixture only until your desired texture is reached, you may need more or less than the 2 tbsp.

Serve the soup immediately!