Chicken Pot Pie Soup

1/4 teaspoon of kosher salt
1/4 teaspoon of salt
finely chopped 1/4 cup of parsley
Dried oregano, 1/2 teaspoon
half a teaspoon of long-life basil
2/3 teaspoons dried thyme or 1 tablespoon fresh thyme
dried sage, 1/4 teaspoon
Just one bay leaf
2 cups of skim milk, unsweetened almond milk, or fat-free half-and-half. To have a creamier texture, I mix fat-free half and half with Land O’Lakes.
Two tablespoons of cornstarch
one cup of peas, frozen but not thawed
Instructions
Over medium-high heat, melt 1 tablespoon of light butter in a large saucepan. Throw in some carrots, celery, and onions and cook them for three minutes. For a further minute, sauté the garlic.