Gluten-Free Canned Cream Of Chicken Soup T-R-L

• 2 chicken thighs
• 2 cups water
• 1/2 large carrot
• 1 stalk celery
• 1 tablespoon minced onion
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 teaspoon dried parsley
• 1 tablespoon tapioca flour
• 1 cup half-and-half

1. NOTE RE AMT:.
2. Makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.
3. Place the chicken in the water, bring to a boil and immediately lower to simmer.
4. Add the carrot, onion and celery.
5. Simmer for 1 hour.
6. Carefully remove the vegetables and chicken from the broth.
7. Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
8. Process into a puree, then return to the sauce pan with any remaining broth.
9. Bring to a boil.
10. Mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
11. When thickened, remove from heat and allow to cool.

chicken thighs, water, carrot, celery, onion, salt, black pepper, parsley, tapioca flour

Taken from www.food.com/recipe/gluten-free-quot-canned-quot-cream-of-chicken-soup-t-r-l-164717 (may not work)