Deglaze the Pot by scraping any brown bits off the bottom of the Pot. Turn saute function off and add one cup of the chicken broth.When onion softens add the minced garlic, carrots and celery. After removing chicken from the Pot turn saute back on and add the chopped up onion.Make a well in center and add the almond milk, salt, melted margarine and olive oil. In a small bowl mix the gluten free flour, baking powder and meringue powder.
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