Cauliflower rice and chicken soup
- Number of Servings: 6
Ingredients
2.0 tbsp Extra Virgin Olive Oil1.0 small Onions, raw2.0 medium Carrots, raw2.0 stalk, large (11"-12" long) Celery, raw1.0 tsp Thyme, fresh4.0 cup (8 fl oz) Chicken Broth1.0 tsp, crumbled Bay Leaf4.0 oz Tyson boneless, skinless chicken breast2.0 cup green giant cauliflower rice2.0 cup Milk, SO Delicious Coconut Milk, unsweetened, 1 cup serving
Melt the ghee in a large soup pot. Add the onion, carrot, and celery. Cook for 5-8 minutes, or until the vegetables begin to soften. Season with salt and pepper and stir in the thyme.
Pour in the chicken stock and add the bay leaf. Bring to a boil, then reduce to a low simmer. Add the whole chicken breast. Cover and simmer 15 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and use two forks to separate it into shreds. Discard the bay leaf.
Return the shredded chicken to the pot, along with the cauliflower rice. Simmer 5 minutes, until the cauliflower is cooked. Stir in the coconut milk and parsley and cook until warmed through. Season with salt and pepper to taste.
Serving Size: 6, 1 1/2 cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user TESSBRAN812.
Serving Size: 6, 1 1/2 cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user TESSBRAN812.
Nutritional Info Amount Per Serving
- Calories: 108.3
- Total Fat: 7.3 g
- Cholesterol: 14.2 mg
- Sodium: 686.3 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 2.2 g
- Protein: 6.0 g
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