How to make it

  • In a large pot, combine the arrowroot with 1 cup of the chicken stock, whisking until smooth to avoid lumps.
  • Add the rest of the chicken and sea salt. Cook over medium high - high, whisking constantly until the mixture comes to a boil.
  • When the mixture becomes clear, remove from the heat and add the cream or non-dairy milk.
  • Cool the soup in the fridge for about an hour before packaging for the freezer.
  • I put my soup in mason jars for storage in the fridge, and in ziplock packages for the freezer.
  • The Cream of Chicken Soup will keep 1 week in the refrigerator.
  • Notes
  • You can easily make ½ or even ¼ of this recipe for a 1 dinner batch.
  • For Dairy Free, substitute ½ cup of coconut or almond milk.
  • Recipe by Get Inspired Everyday! at
  • This recipe was first posted by Get Inspired Everyday!. All content is Copyright Protected - ©2013 - 2016 Get Inspired Everyday!. All Rights Reserved.

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