Lisa's Cream of Chicken Soup

November 14, 2011



  • 1 cup Cashew Cream
  • 2 – 5 table spoons Corn flour
  • 2 – 5 tablespoons Corn starch
  • 1 cup Earth balance (soy & dairy free) margarine
  • 1 Whole chicken
  • Salt to taste
  • Pepper to taste
  • 1 clove garlic
  • 2 stalks celery
  • 1 onion


In a stock pot, cook the rinsed off chicken for 45 minutes on low heat. Add in peeled garlic, onion, celery, pepper and salt to taste.

Let cooked chicken cool. De-bone chicken and finely chop up cooked chicken.

Make the roux using equal parts GFCF Flour and margarine in a separate pan.  Saute the margarine until completely melted. Add flour and mix thoroughly to a very thick paste / roux.

Strain the celery and onion out of the pot. Use the cooked chicken stock. Add in cream, cooked roux and cooked chicken. If the soup is too thin – whisk in corn starch.


Lisa's Cream of Chicken Soup - GFCFSF