Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup

Serves: 8½ cups

Ingredients

• ½ cup arrowroot
• 8 cups unsalted chicken stock, (homemade or best quality you can find)
• 2 Tablespoons sea salt
• ½ cup heavy cream

Instructions

1. In a large pot, combine the arrowroot with 1 cup of the chicken stock, whisking until smooth to avoid lumps.
2. Add the rest of the chicken and sea salt. Cook over medium high - high, whisking constantly until the mixture comes to a boil.
3. When the mixture becomes clear, remove from the heat and add the cream or non-dairy milk.
4. Cool the soup in the fridge for about an hour before packaging for the freezer.
5. I put my soup in mason jars for storage in the fridge, and in ziplock packages for the freezer.
6. The Cream of Chicken Soup will keep 1 week in the refrigerator.

Notes

You can easily make ½ or even ¼ of this recipe for a 1 dinner batch.

For Dairy Free, substitute ½ cup of coconut or almond milk.

Content and Image from gi365.info