2 Chicken thighs
2 cups water
1/2 large carrot
1 stalk celery
1 tbs minced onion
1/2 tsp salt
1/4 tsp white pepper
1 tsp dried parsley
1 tbs tapioca flour
1 cup cream ( half&half works well)
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 stock pot with any remaining broth.
Bring to a boil.
Mix the tapioca flour with the cream and stir into the contents of the sauce pan. When thickened, remove from heat and allow to cool.