Gluten Free Cream of Chicken Soup


2 Chicken thighs

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.



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