Gluten-free "canned" Cream Of Chicken Soup T-r-l

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 2 chicken thighs
• 2 cups water
• 1/2 large carrot
• 1 stalk celery
• 1 tablespoon minced onion
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 teaspoon dried parsley
• 1 tablespoon tapioca flour
• 1 cup half-and-half

Recipe

• 1 note re amt:.
• 2 makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.
• 3 place the chicken in the water, bring to a boil and immediately lower to simmer.
• 4 add the carrot, onion and celery.
• 5 simmer for 1 hour.
• 6 carefully remove the vegetables and chicken from the broth.
• 7 place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
• 8 process into a puree, then return to the sauce pan with any remaining broth.
• 9 bring to a boil.
• 10 mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
• 11 when thickened, remove from heat and allow to cool.