Jane Langlois

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Chicken and Riced Cauliflower Soup

Very hearty and creamy one pot soup. Can be refrigerated several days, but it doesn’t freeze well.

Ingredients

  • 1/2 tablespoon oil
  • 1/2 onion, minced
  • 1 large carrot, peeled and diced
  • 1 stalk celery, diced
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 3 cups low sodium chicken broth
  • 1 or 2 boneless, skinless chicken breasts
  • 10 oz package frozen riced cauliflower
  • 2 tablespoons heavy cream
  • salt and pepper to taste

Instructions

  1. Heat oil in large soup pot, over medium-high heat
  2. Cook onion, carrot, and celery for 3 to 4 minutes
  3. Add garlic, parsley, and thyme and cook for about a minute
  4. Stir in broth and chicken and bring to a boil
  5. Reduce heat to a simmer, cover, and cook for about 15 minutes or until chicken reaches 165 degrees
  6. Remove chicken from pot and shred
  7. Add the chicken back to the pot along with the cauliflower rice and heavy cream
  8. Cook for about a minute until all ingredients are warm
  9. Salt and pepper to taste

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