Sauté chicken with oil until tender, add balsamic vinegar and flour or substitute.
Into a large pot, pour chicken stock and chicken mixture.
Add almond milk, allow liquids to come to a rolling boil and then simmer for 8-10 minutes.
This recipe is 4 tsp and 2 Red containers per batch, about 6 cups. Divided into one cup servings, that's 3/4 tsp and 1/3 Red containers per servingWeight Watchers | 1 Serving (recipe makes 6) | 2 Smart Points