Cream of Chicken Soup

Name: Cream of Chicken Soup
Yield: 18 servings
Cuisine: American
Ingredients: 4 TBS butter; 1/2 small yellow onion, diced; 2 cloves garlic, smashed and peeled; 1/3 cup THM Baking Blend* OR 2 1/2 Tablespoons coconut flour + 2 1/2 Tablespoons almond flour; 1 cup heavy cream; 3 cups chicken broth; 1/2 cup cooked chicken, shredded or chopped, no skin**; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; 1 tsp parsley; 1/2 tsp black pepper

Karen Vasquez @cook_4435098

Cream of Chicken Soup

Karen Vasquez @cook_4435098

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Ingredients

18 servings

4 TBSbutter
1/2small yellow onion, diced
2 clovesgarlic, smashed and peeled
1/3 cupTHM Baking Blend* OR 2 1/2 Tablespoons coconut flour + 2 1/2 Tablespoons almond flour
1 cupheavy cream
3 cupschicken broth
1/2 cupcooked chicken, shredded or chopped, no skin**
1 tsponion powder
1 tspgarlic powder
1 tspsalt
1 tspparsley
1/2 tspblack pepper

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Steps

1

Melt butter over medium heat
2

Add onions and garlic and sauté 2-3 minutes.
3

Add THM Baking Blend and stir well Cook for 2-3 more minutes or until mixture is golden and pasty
4

Add chicken broth, seasoning, and chicken and bring to a boil
Reduce heat, cover your saucepan, and simmer for 10 minutes
5

Pour into your blender (set on low)*** and blend until completely smooth
6

Pour from blender back into saucepan
7

Add heavy cream and simmer until heated through.
8

COOL COMPLETELY - it should thicken a bit as a cools - before dividing into thirds and using in a casserole or freezing.
9

Notes
*If you use THM Baking Blend, you may want to add an extra teaspoon of butter. Mine turned out even better with a little extra liquid