Lisa’s Cream of Chicken Soup
- 1 cup mimic crème (unsweetened) www.mimiccreme.com or 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 mimic crème, cooked roux and cooked chicken. If the soup is too thin – wisk in corn starch.