In an effort to avoid processed foods I have avoided making casseroles and recipes that called for condensed soup. But I honestly missed some of those comfort foods from my childhood.
So, I set out to a create a healthier replacement recipe that also did not call for dairy or wheat flour.
I was very pleased with how well this recipe turned out. It does have a slight coconut flavour to it. But, when mixed in a recipe is not noticeable. If yo do not want a dairy free option than you can just use regular milk. The recipe will work the same.
You can use this healthier version in any recipe that calls for condensed chicken soup.
There is also no reason why you cannot add 10 oz of coconut or almond milk to make it into a soup.
1 low sodium chicken stock cube
½ Cup water
2 Tbsp. coconut oil
¼ Cup spelt flour
½ Cup coconut or almond milk
¼ tsp salt
1/8 tsp pepper
Dissolve chicken stock cube in ½ Cup hot water
Melt coconut oil in saucepan on medium heat
Whisk in spelt flour slowly to create a thick smooth consistency.
Add ½ Cup coconut or almond milk to the broth
Slowly whisk the liquid into the thickened flour continuously whisking to prevent lumps.
Continue whisking until thickened. Approx. 1 min.
Add salt and pepper.