Gluten-Free "Canned" Cream Of Chicken Soup T-R-L - cooking recipe

Ingredients

2 chicken thighs
2 cups water
1/2 large carrot
1 stalk celery
1 tablespoon minced onion
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 teaspoon dried parsley
1 tablespoon tapioca flour
1 cup half-and-half

Preparation

NOTE RE AMT:.
Makes approx 2-1/2 cups of \"condensed\" cream of chicken soup, which will work for most recipes calling for canned soup.
Place the chicken in the water, bring to a boil and immediately lower to simmer.
Add the carrot, onion and celery.
Simmer for 1 hour.
Carefully remove the vegetables and chicken from the broth.
Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
Process into a puree, then return to the sauce pan with any remaining broth.
Bring to a boil.
Mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
When thickened, remove from heat and allow to cool.