Cream of Chicken Soup

 

Cream of Chicken Soup

 

 

1 c. chopped carrots

1 c. chopped celery

1 c. chopped onion

1 c. vegan butter

¼ cup plus 2 T. cornstarch

2 quarts chicken broth or 2 quarts hot water plus 1/3 c. powdered, gluten-free chicken bouillon

2 c. cooked, chopped chicken breast

1 c. dairy-free half-and-half, heated

Salt and pepper to taste

2 c. cooked white rice

 

Melt margarine in a large soup pot. Add chopped vegetables and stir. Cook about five minutes. Whisk cornstarch into chicken broth. Add to vegetables. Stir until the liquid comes to a boil and thickens. Reduce to simmer. Cover and cook ten minutes. Add chopped chicken. Cook five more minutes. Add half-and-half and mix well. Don’t let the soup come back to a boil after adding the half-and-half. Season with salt and pepper.

To serve, put a scoop of rice in each bowl and add soup. Store leftover rice separate from leftover soup. (The rice gets soggy if left in the soup.)