So this is a substitute for Cream of Chicken Soup and it was a lifesaver during my first week on the TED. It gives meals the creaminess you so desperately want when you can’t have creamy things anymore. I made a batch and then put it in the fridge. I’d even mix it in with a bowl of rice as a snack. I definitely did not eat it straight…that’d be shameful…okay, maybe one spoon, before I rinsed it off to put it in the dishwasher. Anywho, this is a great way to add some creaminess, flavor, and depth to your meals.
•14 oz. of water or turkey bone broth
•1 and 1/4 cup of original rice milk
•1/2 cup of brown rice flour (I assume any rice flour will work though)
•1/4-1/2 tsp. black pepper
•1-2 tsp. salt
1) Bring water and half of rice milk to a boil.
2) While the liquid is heating up, whisk together the other half of rice milk with the dry
3) Once water/rice milk is boiling, add the spice mixture and whisk together.
4) Allow mixture to boil for 5 minutes whisking occasionally.
5) Remove from the heat and continue whisking until desired consistency is reached.
1) This recipe makes 2 cans of cream of chicken soup substitute. Use immediately in a recipe or freeze for later use.
2) ***During the Reintroduction Phase I started adding 1/2 tsp. dried parsley, 1/2 tsp. onion powder, and 1/2 tsp. garlic powder to the recipe once those items had been introduced to add more flavor.
This TED Cream of “Chicken” was adapted from this recipe to meet the TED requirements.