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.