Thursday, March 1, 2012

Cream of Chicken Soup

Cream of Chicken Soup
32-36 oz chicken broth
1 can coconut milk
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/2 Tbs. arrowroot powder
1/4 tsp. celery seed
3 chicken thighs (diced)

Combine broth and coconut milk and turn on low heat. Allow to warm while dicing chicken. Turn to medium heat and add seasoning, and diced chicken, stirring frequently as the mixture begins to thicken. Turn on high heat, add arrowroot powder and boil for 10 minutes, while continuing to stir. After 10 minutes, allow it to cool and use with my Chicken and Dumplings or any other recipe that calls for Cream of Chicken soup.

*This will not be as thick and creamy as traditional cream of chicken soup.

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