Chicken and Califlower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Ingredients:Chicken stock, home-prepared, 6 cup (remove)*Califlower (RAW), 5 cup (remove)*Boiled chicken, 12 oz (remove)Onions, raw, 1 cup, chopped (remove)Garlic, 2 clove (remove)Mrs. Dash (R) Original Blend, 1.0 tsp (remove)*Cumin seed, 1 tsp (remove)Chili powder, 1 tbsp (remove)Olive Oil, 1 1tsp (remove)Water, tap, 3 cup (8 fl oz) (remove)Celery, raw, 1 stalk, large (11"-12" long) (remove)Carrots, raw, 1 cup, chopped (remove)Chicken Breast (cooked), no skin, roasted, 12 ounces (remove)
1) First, put a whole chicken in a pot and boil for 1-2 hrs depending on how strong you want your broth. Or you can roast it in a crock pot for 6 hours on high and use the stock. (after you have your stock made, proceed). Make sure you have enough water to cover the raw chicken as it boils.
2) Saute onions, celery, carrots and garlic for at least 10 minutes over medium heat.
3) Remove chicken from stock.
Using homemade chicken stock, add sauteed onions, celery, carrots and garlic into stock pot. Add water and spices and bring to boil.
4) remove skin from boiled chicken. Use a mesh strainer to remove bones and other unusable chicken parts.
5) Use the entire breast of the Chicken (approximately 12oz if you are using a "Chicken Fryer" size chicken). Then shred or dice the chicken meat as you desire for your soup.
6) Dice thinly, one small cauliflower head. (I like to cut them so they look like noodles) Place in chicken soup.
7) Allow 20-40 minutes for the cauliflower to cook until tender.
This soup lasts me for 2 weeks. I freeze a portion of it to be fresh for the next week. Feel free to add spices to taste. Sometimes I add a little Srirachi Chili sauce to my bowl to change it up. This soup is satisfying I don't need anything else at the meal.
Serving Size: 20 bowls
Number of Servings: 20
Recipe submitted by SparkPeople user MKAMANDAWALKER.
2) Saute onions, celery, carrots and garlic for at least 10 minutes over medium heat.
3) Remove chicken from stock.
Using homemade chicken stock, add sauteed onions, celery, carrots and garlic into stock pot. Add water and spices and bring to boil.
4) remove skin from boiled chicken. Use a mesh strainer to remove bones and other unusable chicken parts.
5) Use the entire breast of the Chicken (approximately 12oz if you are using a "Chicken Fryer" size chicken). Then shred or dice the chicken meat as you desire for your soup.
6) Dice thinly, one small cauliflower head. (I like to cut them so they look like noodles) Place in chicken soup.
7) Allow 20-40 minutes for the cauliflower to cook until tender.
This soup lasts me for 2 weeks. I freeze a portion of it to be fresh for the next week. Feel free to add spices to taste. Sometimes I add a little Srirachi Chili sauce to my bowl to change it up. This soup is satisfying I don't need anything else at the meal.
Serving Size: 20 bowls
Number of Servings: 20
Recipe submitted by SparkPeople user MKAMANDAWALKER.
Nutritional Info Amount Per Serving
- Calories: 86.0
- Total Fat: 2.9 g
- Cholesterol: 20.2 mg
- Sodium: 140.4 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.3 g
- Protein: 8.9 g
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