Paleo Condensed Cream of Chicken Soup
Are you Paleo or Dairy Free like my family but still might enjoy using recipes that call for Cream of Chicken Soup? (ie Green bean casserole or baked chicken breasts?)
I often use coconut milk to sub in for cream or milk and thought it would be a perfect experimental ingredient for Paleo Cream of Chicken Soup. And you know what? It works.
It does have a slight coconut taste, but if you are Paleo or diary free you might be used to this.
The soup whips together in only a few minutes and you are ready to make your dish with it!
(note- if you are vegan, simply use a vegetable stock instead of chicken).
Also try our Paleo Chocolate Almond Crunch Ice Cream and Salt and Pepper Zucchini Chips
FrugalLivingMom.com
Yields 2
Paleo Condensed Cream of Chicken Soup
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 1 cup chicken stock (homemade or a boxed version with clean ingredients) (reserve 1/4 cup)
- 1 cup full fat can of coconut milk with no preservatives
- 1 tablespoon olive oil
- 1/4 cup arrowroot powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon poultry seasoning
Instructions
- Whisk together stock (minus 1/4 cup), coconut milk, olive oil onion powder, garlic powder and poultry seasoning in a medium saucepan.
- Simmer over medium until it just starts to bubble on the edges
- Stir 1/4 cup reserved stick and arrowroot powder in a cup to make a slurry, make sure there are no lumps
- Remove pan from heat and whisk the slurry into the stock mixture
- Return to heat and simmer until thickened, do not boil.
- Use in your recipes that call for Condensed Cream of Chicken Soup immediately or store in a covered jar in the refrigerator for up to 4 days.
This Post Contains Affiliate Links - Disclosure Policy
Comments