Thursday, September 25, 2014

{Allergy Free} Chicken Potato Soup

Here's an easy fall crockpot recipe. The red potatoes, garlic, and rosemary make a perfect comfort food!

Chicken Potato Soup

6 large red potatoes, washed and diced
1 large onion diced
6 garlic cloves diced
1/2 tsp dried rosemary
1 package of chicken breasts
enough chicken broth to cover
salt and pepper to taste

Place all ingredients in crockpot.
Cook on low for 6 hours.
Remove chicken and dice and the place back in crockpot.

1/4 cup Earth Balance
1/4 + 1/8 cup rice flour
1 cup rice milk

Melt Earth Balance in small saucepan.
Whisk in the rice flour.
Slowly pour in the rice milk and whisk until the roux is thick.
Pour the roux into the soup in the crockpot and turn off crockpot.
Let thicken for 20 minutes and then serve.

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