Gluten-Free "canned" Cream of Chicken Soup T-R-L

Recipe by Nana Lee
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READY IN: 1hr 15mins
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE RE AMT:.
  • Makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.
  • Place the chicken in the water, bring to a boil and immediately lower to simmer.
  • Add the carrot, onion and celery.
  • Simmer for 1 hour.
  • Carefully remove the vegetables and chicken from the broth.
  • Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
  • Process into a puree, then return to the sauce pan with any remaining broth.
  • Bring to a boil.
  • Mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
  • When thickened, remove from heat and allow to cool.
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