Cream of Chicken Soup - (Whole30)
Simple to make, easy to customize, and a much better option than canned! You could use regular milk and all purpose flour but I tweaked the original recipe to make it Whole30 compliant.
What you need:
1 1/2 cups chicken stock
3/4 cup almond milk
1/2 cup tapioca flour
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. freshly-ground black pepper
1/4 tsp. onion powder
1/8 tsp. celery seed (optional)
1/8 tsp. dried thyme
1/4 cup finely diced cooked chicken (optional)
Add chicken stock to a large saucepan and bring to a boil over medium high heat.
In a separate bowl, whisk together almond milk and flour until the flour is dissolved.
Slowly pour the mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Then stir in the chicken (if using), and remove pan from the heat.
Recipe adapted from: Gimme Some Oven
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