2 cups chicken broth + 1/2 cup (divided)
2 cups rice milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder
6 TBSP corn starch
1. In a large saucepan bring mix together the first 2 cups chicken broth, rice milk, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to maintain a very low boil.
2. In a separate dish whisk together the remaining 1/2 cup chicken broth and 6 TBSP corn starch.
3. Slowly pour the corn starch mixture into the broth mixture adding only a little at a time and whisking continuously. Watch carefully as it thickens, you may not need all of the corn starch.
4. Continue low boil while frequently whisking until the soup has thickened. It won't take long.
Remove from heat and let cool.
I froze mine in quart size freezer bags, putting about 2 cups of soup in each bag. Use this for casseroles, roasts, pork chops - anything that would take canned cream of chicken soup.