Name: Homemade Cream of Chicken Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/2 cup organic cornstarch, tapioca, or arrowroot; 8 cups unsalted chicken stock, (homemade or best quality you can find); 2 Tablespoons Celtic sea salt, or to taste; 1/2 cup heavy cream

Ingredients

Scale

1/2 cup organic cornstarch, tapioca, or arrowroot
8 cups unsalted chicken stock, (homemade or best quality you can find)
2 Tablespoons Celtic sea salt, or to taste
1/2 cup heavy cream

Instructions

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

Notes

You can easily make 1/2 or even 1/4 of this recipe for a 1 dinner batch.
For Dairy Free, substitute 1/2 cup of coconut or almond milk.