Chicken & Cauliflower Rice Soup
SERVINGS 6
Ingredients
- 1 lb. chicken breasts halved
- 6 cups chicken broth
- 2 cups carrots
- 1 cup celery
- 1 cup onion
- 2 tsp. garlic
- 2 bay leaves
- 1/2 tsp. onion powder
- 1/4 tsp. thyme
- 1/4 tsp. salt & pepper
- 4 cups cauliflower rice or 2 1/2 cups roughly chopped cauliflower
Instructions
- Place chicken in a large pot. Add all remaining ingredients except cauliflower. Gently stir. Bring to a boil.
- Meanwhile, if starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
- Once boiling, reduce to a simmer. Stirring occasionally, cook for 6 minutes.
- Add riced cauliflower. Continue to cook and stir occasionally until veggies have softened and chicken is fully cooked, about 6 more minutes.
- Remove and discard bay leaves. Transfer chicken to a large bowl, and shred with two forks.
- Return chicken to the pot, and mix well.
Nutrition
Calories: 160kcalCarbohydrates: 14gProtein: 20gFat: 3gSaturated Fat: 1gCholesterol: 48mgSodium: 1024mgPotassium: 1012mgFiber: 4gSugar: 6gVitamin A: 7226IUVitamin C: 74mgCalcium: 75mgIron: 2mg
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