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NOTE RE AMT:.
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Makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.
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Place the chicken in the water, bring to a boil and immediately lower to simmer.
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Add the carrot, onion and celery.
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Simmer for 1 hour.
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Carefully remove the vegetables and chicken from the broth.
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Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
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Process into a puree, then return to the sauce pan with any remaining broth.
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Bring to a boil.
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Mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
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When thickened, remove from heat and allow to cool.
