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Cream of Chicken Soup Recipe

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This recipe for Cream of Chicken Soup, by , is from The Hoots Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cindy Hoots

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp.extra virgin olive oil
1 Tbsp. chopped onion
¾ Tbsp minced garlic
2 Tbsp. dairy free butter or coconut oil
2½ Tbsp. GF flour (Pillsbury)
¾ c. chicken broth
½ c. almond or cashew milk
1 tsp. Poultry Seasoning
½ tsp. salt
½ tsp. pepper

Directions:
Directions:
Heat oil in a small saucepan over medium heat; add onion & garlic. Sauté until softened, 2-3 minutes. Add butter; when melted sprinkle in flour and whisk to combine well.

Cook while stirring to create a smooth sauce. Add milk & seasonings; turn heat up to medium-high. Bring soup to a bubble boil while stirring constantly.

Turn heat back down to medium; simmer while stirring until soup is thickened, 3-4 minutes.

Remove from heat. Set aside to cool.

NOTE: This can be made several days ahead of time. It can also be frozen when completely cooled.

Number Of Servings:
Number Of Servings:
2 cups
Personal Notes:
Personal Notes:
Rhonda Clark's Recipe

 

 

 

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