Makes 3 cups, or the equivalent of two cans. Stir and cook for another 1-2 minutes until thickened to desired consistency. ![]() Stir continuously until it starts boiling. Stir cornstarch mixture again until smooth, then add to broth mixture. In a medium saucepan, combine remaining 1/2 cup coconut milk with chicken broth, poultry seasoning, onion powder, garlic powder, pepper, salt, parsley, and paprika. In a small bowl, combine 1 cup of coconut milk with cornstarch. Continue stirring for 1-2 minutes until it comes to the desired thickness. In a medium sized saucepan, combine remaining 1/2 cup of milk with chicken broth and seasonings.īring chicken broth mixture to a boil. Stir the cornstarch mixture (since it will have settled some) and then add it to the chicken broth mixture. Stir continually over medium heat as it comes back to a boil. In a small bowl, combine 1 cup of coconut milk with the cornstarch. I also found that it needed more salt than originally called for. I adapted Our Best Bites’ recipe (which was originally by Tammy’s Recipes) by substituting coconut milk for the milk (1:1 ratio) and cornstarch for the flour (in a 1:2 ratio, since cornstarch thickens more than flour does). Ironically, though my desire to make this recipe was sparked by Living Without, I didn’t follow their guide to making cream of X soups at all. ![]() So this week’s First Try Friday resulted in two recipes for you. But when I saw that the April/May issue of Living Without had an article about making dairy- and gluten-free cream of x soups, I immediately thought of Our Best Bites’ recipe for chicken pot pie which used a homemade cream of chicken soup base, and I had to make it NOW. My husband hates casseroles, and they’re not that tasty on their own. Before we learned of Joseph’s allergies, I didn’t cook with Condensed Cream of X Soups very much.
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