When your family has a craving for Poppyseed Chicken, you have to make some modifications to the original recipe! So the Cream of Chicken is the first to get modified!
3/4 cup Cassava Flour
6oz Coconut Yogurt, unflavored (or vanilla flavored for a different taste) (So Delicious Brand)
1.5 cup almond milk
2 cups organic Chicken Broth
1 tsp himalayan sea salt
1/2 tsp Pepper
1/2 tsp onion powder
1/4 tsp basil
1/4 tsp oregano
1/4 cup cooked mushrooms (optional)
1/4 cup cooked celery (optional)
1. Heat 1/2 cup almond milk and chicken broth in saucepan. Bring to a low boil.
2. Whisk the flour and seasoning into the remaining cup milk until smooth. The mixture will be thick.
3. Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps. (add the mushrooms or celery at this time for the cream of mushroom or cream of celery)
4. Cook until it thickens, 7-10 minutes, continuously stirring. Turn off heat and add in the coconut yogurt and pepper. Stir well.