Using a large stockpot or dutch oven heat the avocado oil over medium heat. Add the chicken and lightly season, turning to cook for 4 minutes on each side until cooked through to 165 F. Set aside.

Add the onion and garlic and cook for 3-4 minutes or until the onion is slightly translucent.

Add the cauliflower, carrot, and parsnip and cook for another 3-5 minutes or until lightly fork tender. Lightly season with salt and pepper.

Pour the broth into the pot along with the thyme and sage. Bring to a boil, reduce to a simmer and allow to simmer for 10-12 minutes or until the vegetables are soft.

Using a ladle, spoon out 1/2 cup of broth into a bowl and whisk in the arrowroot starch. Spoon out 1 1/2 cup more of the soup, being sure to get plenty of parsnip and cauliflower along with the broth and transfer to a blender. Blend the mixture until fully blended.

Add the 2 cups of blended soup back to the pot along with the chicken, and frozen peas. Stir and allow to simmer for another 6-8 minutes to thicken the broth and allow the peas to cook.

Serve with crackers of your choice and additional thyme to taste.