Cream of Chicken Soup

• 2 pounds of cooked chicken shredded

• 4 Tablespoon butter or dairy free butter

• 1 1/2 Teaspoon onion powder

• 1 Teaspoon salt

• Pepper to taste

• 6 Tablespoon flour or gluten free flour

• 6 cups chicken broth

• 2 Cups skim or oat milk

Directions:

1. Melt butter and add in the onion powder, salt, and pepper.

2. Stir in flour and cook for a minute or two

3. Add in chicken broth and bring to simmer

4. Add in milk and simmer until it thickens. About 12-15 minutes after, add in shredded chicken and heat through.

INSTANT POT: Add all ingredients together except for the flour and milk option to the instant pot for 20 minutes. Quick-release and continue with step 2 then step 4. Serves 10.