Creamy Chicken Soup

Ingredients

• 1 1/2–2 lbs chicken breast , baked and shredded (or use rotisserie chicken) Chicken breast, boneless skinless, raw
• 6 cups chicken stock or chicken bone broth Pacific Foods Organic Unsalted Chicken Bone Broth
• 1 1/2 white onion , diced Onion, raw
• 3 large carrots , sliced Carrot, raw
• 3 celery stalks , diced Celery, raw
• 2 cups Nutpods (or a substitute for heavy cream (check the label)) Nutpods Original Unsweetened Dairy-Free Creamer
• 4 tablespoons arrowroot powder or tapioca flour
• 2 1/2 tablespoons dried parsley Parsley, dried
• 1/2 tablespoon salt Salt, table
• 1/2 tablespoon black pepper Black pepper, ground
• 2 bay leaves Bay leaf

Instructions

1. Heat the oven to 400°F and bake the chicken breasts for about 30 minutes, until fully cooked.
2. While the chicken bakes, chop the vegetables. Add the broth, carrots, onion, celery, seasonings, and bay leaves to a large stockpot.
3. Bring to a simmer and cook for 15–20 minutes, until the vegetables are mostly soft.
4. Shred the chicken (if using rotisserie or already-baked chicken, shred it now while the vegetables cook).
5. When the vegetables are nearly done, add the chicken to the pot and reduce the heat to low.
6. In a large saucepan over medium heat, warm 1 cup of Nutpods. Slowly whisk in 2 tablespoons of arrowroot powder and keep whisking until the mixture thickens and is smooth with no clumps.
7. Whisk in 1 more cup of Nutpods and 2 more tablespoons of arrowroot powder. Keep whisking until the sauce is thick and lump-free.
8. Pour the sauce into the stockpot, stir it into the soup, and serve.