In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and celery. Cook for 5-7 minutes, or until the vegetables soften.
Add the broth and let simmer over medium heat for 10 minutes.
Toss in the chick'n and mushrooms and let cook for 10 minutes.
In a small bowl, whisk together the sour cream, flour, nutritional yeast and almond milk; stir into the soup.
Season with Herbs de Provence. Let simmer a few minutes until it thickens. Serve and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/05/08/creamy-chickn-mushroom-soup/