In a large pot, heat the olive oil over medium heat.

Add the diced onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

Stir in the carrots and celery, and cook for another 5 minutes until the vegetables start to soften.

Add the cubed chicken breast to the pot and cook until browned, about 5-7 minutes.

Pour in the chicken broth and bring to a boil.

Reduce heat to a simmer and stir in the frozen peas, thyme, rosemary, salt, and black pepper. Let simmer for 10 minutes.

In a separate bowl, whisk together the almond milk and whole wheat flour until smooth.

Slowly pour the almond milk mixture into the soup while stirring constantly to avoid lumps.

Cook for an additional 5 minutes, or until the soup has thickened slightly.

Remove from heat and stir in the fresh parsley and lemon juice before serving.