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Contributed by Jenn b aka Mom2sam and Tiny at World Recipes Y-Group
- 1 cup cooked, chopped chicken
- 3 cups chicken stock (can use chicken bouillon and water here)
- 1 cup coconut milk
- chopped onion, amount depends on your onion taste buds
- 2 tbsp gluten-free margarine
- 2 – 3 tbsp tapioca starch
- salt and pepper to taste