-I find that the cinnamon sticks add a nice subtle note of cinnamon without making the soup overtly potpourri-ish. You could try omitting them and just adding a dash of ground cinnamon.
-The light coconut milk adds 2.81 grams of fat to the soup per serving, contributes to the silky texture, and doesn’t make the soup taste like coconut. I like the Thai Kitchen brand from Walmart.
-The collagen adds some protein to an otherwise protein-less soup. It may also contribute to the silky texture of the soup. Keep this in mind if omitting the collagen.
-I really like the Better-than-Bouillon chicken bouillon found at Walmart or a local grocery store. It’s high quality and has a really good flavor. Better-than-Bouillon is not dairy free so if you need to, use a dairy-free chicken bouillon or try omitting the bouillon altogether and use fat-free chicken broth in place of the water in the recipe. The soup’s flavor may not be quite as strong and mellow so compensate by adding extra salt and seasonings as necessary.
-The oat fiber gives the soup more of the Panera Bread flour-thickened texture. Use a good brand that is light in color and mild in flavor, like
LifeSource brand.
ALLERGY NOTES*Gluten free: use GF ingredients.
*Egg free
*Nut free: most people with tree nut allergies can have coconut products, but confirm with your doctor first.
*Dairy free: use a DF chicken bouillon (the one I used is not DF) or sub fat-free chicken broth for the water in the recipe and omit the bouillon, increasing salt and seasonings as needed to compensate.