Put the olive oil in a large pot and add the chopped onion. Saute over medium heat until soft, about five minutes.
Add the potatoes, carrots, and broth, then bring to a boil and reduce heat and simmer for about fifteen minutes, until the potatoes are tender.
Add the peas, cooked chicken, dill, salt, and pepper and simmer for about 5 minutes. Once everything is heated through. stir in the cup of non-dairy milk.
Put the 3 Tablespoons of non-dairy milk and the corn starch in a small cup and whisk it together. Drizzle the mixture into the soup pot, stirring constantly.
Simmer for a minute or two to allow the soup to thicken. Serve with gluten free crackers or corn muffins.
Notes
Use whatever non-dairy milk you prefer. I used So Delicious Unsweetened Coconut MilkIf you prefer to use raw chicken, cut it into small pieces add it in step 2, and make sure it is cooked through before you serve the soup.Store leftover soup in the refrigerator. It should stay fresh for about 4 days.