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.
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.