Description
This gluten free Homemade Cream of Chicken Soup is simple to make and tastes so much better made from scratch. This recipe can also be made dairy free as well as paleo. I love using it in my slow cooker recipes as a healthy option for the traditional canned version. There’s no additives, just pure homemade goodness!
Ingredients
1/2 cup organic cornstarch, tapioca, or arrowroot
8 cups unsalted chicken stock, (homemade or best quality you can find)
1 teaspoon sea salt, or to your 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.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Sauce
- Method: Stove Top
- Cuisine: American