• Chicken Cauliflower Rice Soup

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    I hope you guys are not getting tired of my soup recipes, but it’s winter and there’s nothing I like more than a big bowl of soup when it’s chilly out side! Here’s my take on a low carb, healthy chicken rice soup. I used cauliflower rice in place of regular rice and it’s really really yummy! If you love soup, you must make this! I keep forgetting to tell you that I don’t cook with a lot of salt as I am extremely salt sensitive… I swell something awful from any added salt (as in my rings get tight and my eyes become frog-like, not a pretty picture) so add as much salt to any of my recipes as you desire!

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    Chicken Cauliflower Rice Soup

    Ingredients:

    • 2 tablespoons olive oil
    • 2-3 carrots, chopped (depending on size)
    • 2-3 celery stalks, chopped (also depending on size)
    • 16oz. cauliflower crumbles (if you can’t find bagged, just process a head of cauliflower in food processor)
    • 8 cups low sodium chicken broth
    • juice of 1 large lemon
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon ground cumin
    • pepper and salt to taste
    • 1 lb. cooked chicken~I buy a rotisserie chicken breast at my local supermarket and cut it up into small pieces. You can buy a regular whole rotisserie chicken and do the same…I love this shortcut! You can also roast or poach chicken breasts and cut up.

    Directions:

    Add olive oil to large pot or dutch oven over medium heat.

    Add carrots and celery and cook for about 8 minutes.

    Add garlic powder, onion powder, cumin and pepper and stir, allowing the seasoning to toast for 30 seconds.

    Add broth, lemon and cauliflower crumbles.

    Bring to a boil, reduce and simmer for 10 minutes.

    Add chicken and simmer for another 5-10 minutes.

    Serve and enJOY!

    xo

     

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