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Whole30 Cream of Chicken Soup

Use this condensed soup as a Whole30-compatible swap for recipes that call for cream of chicken soup as an ingredient. Takes just 10 minutes to make!
*Base recipe makes little more than 1 cup, equivalent to 1 10.5 oz can of cream of chicken soup.
Course Soup
Keyword casserole, ingredient, soup
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 cup chicken broth
  • 1/2 cup canned coconut milk
  • 2.5 tbsp arrowroot or potato starch
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp dried parsley
  • 1/4 tsp pepper

Instructions

  • WHISK together all ingredients in a medium pot. Once combined, place over medium-high heat.
  • COOK for 2-3 minutes, stirring continuously until thickens. Don’t walk away or stop stirring to ensure the starch is evenly distributed and the result is smooth.
  • ONCE thick, remove from heat and either use for desired recipe or add to a sealed container. Soup will thicken even more as it cools.
  • REFRIGERATE for up to 1 week, if not using immediately, or freeze for up to 3 months. If frozen, thaw in the fridge overnight before using.