This creamy chicken soup is a meal in itself, but if you are missing cream of chicken soup - you can use this as a substitute!
Season each chicken thigh with salt and pepper.
Melt the butter in a sautee pan, sautee the garlic and onion for about 2-3 minutes, and poach the chicken thighs.
Add the Xanthan Gum, one teaspoon at a time until you get a desired thickness.
In a blender, add the chicken broth, celery and spices and mix until celery is finely chopped. Then add this mixture to a pot, along with the chicken mixture.
Add the heavy whipping cream last, and stir consistently until you have reached a desired temperature.
Ingredients
Directions
Season each chicken thigh with salt and pepper.
Melt the butter in a sautee pan, sautee the garlic and onion for about 2-3 minutes, and poach the chicken thighs.
Add the Xanthan Gum, one teaspoon at a time until you get a desired thickness.
In a blender, add the chicken broth, celery and spices and mix until celery is finely chopped. Then add this mixture to a pot, along with the chicken mixture.
Add the heavy whipping cream last, and stir consistently until you have reached a desired temperature.
Cool!